Vegan Red Beans and Rice with Vegan Sausage (Allyn's)

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.