Plant Based Red Beans and Rice

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A few months ago I ran across a sign that read, “Louisiana girls are made of sugar and spice and red beans and rice.” That saying basically sums it up for me 😉 This is a family recipe (modified for our plant based diet) and Nate and I have been cooking it regularly for over 3 years. I hope you enjoy it as much as we do!

Ingredients:

  • 1lb red beans (soaked the night before cooking)
  • 1 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 3 sticks of celery, chopped
  • 1 green bell pepper, chopped
  • 2 bay leaves
  • 1 package plant based sausage (we use Tofurky)
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • Salt and pepper to taste
  • 1/2 tablespoon of Tony Chachere’s Creole Seasoning (optional, but delicious)

Instructions:

1. Put soaked red beans in a crock pot and fill with water. The water should be about one inch above the beans.

2. Prep vegetables and sausage.

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3. Cut sausage and cook in pan over medium heat. I generally like to cook the sausage until browned. When it is done cooking, add it to the crock pot.

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4. Add onion, bell pepper, and celery to pan and cook over medium heat until soft.

5. Add garlic and cook until fragrant (generally less than 2 minutes).

6. Dump cooked vegetables into crockpot.

7. Be sure the water barely covers everything. Too much water and it will be runny, too little and it will be dry.

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8. Add all seasonings.

9. Cook for 8 hours on low or for 5 hours on high. The longer it cooks, the better.

10. Serve over rice with Tony’s. Enjoy! 🙂

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