Olive oil, 2 tbsp
Minced garlic, 2 tbsp
Yellow onion, one diced
Peppers, two (green and red) diced
Mexican Chipotle (Field Blend) Sausages, four sliced
Red beans, 6 drained and rinsed cans (12 oz each)
Water, 4 cups
Not Chick'n Bouillon cubes, two
Marjoram, ½ tbsp
Cayenne pepper, ½ tsp (be careful not to add too much)
Sugar, 1 tbsp
Bay leaves, 1 or 2
Brown rice or Lundgrens Wild rice, 2 cups
Water, 3½ cups
Add the bouillon cubes and the spices to four cups of water and slowly bring it to a boil.
In a large pot add the olive oil, minced garlic, onions and peppers and cook them on a medium to high heat. When the vegetables begin to sweat add the sliced vegan sausage. Cook for 2 to 3 minutes and add the drained red beans.
Stir the beans and vegetables and cook them until a boil of the liquid in the pot is visible and continue for two to three more minutes.
Add the broth to the pot and bring it to a boil. Boil for two to three more minutes and reduce the heat to a simmer and cover. Cook for two to three hours or longer for the thickness of the broth and the desired tenderness of the beans.
In a separate two-quart pot prepare the rice. Add two cups of Lundgrens Wild Rice to three and a half cups of water and bring it to a boil. If you use a different rice, follow the direction on the package. For the Lundgrens, simmer for 45 minutes, stirring occasionally. Set aside.
Add the rice to the bottom of a bowl and top it with the beans and sausage mixture. I usually put about one third rice and two thirds red beans.