Red Beans and Rice

The combination of beans and brown rice offers complete protein and is loaded with fiber.  The original recipe called for sticky rice but we opted for a healthier brown rice. We also added Field Roast which is not necessary, but we wanted to add a bit more texture and create a heartier dish.

Red Beans and Rice

(Adapted from A Year in a Vegetarian Kitchen CB)

2            tablespoons olive oil

3            Tofurky kielbasa or Field Roast  (big dices)

1            medium onion (diced)

1            medium carrot  (diced)

1            medium celery stalk, (diced)

4            medium garlic cloves

½            teaspoon oregano

               Hot Chili Sauce to taste

1/2-1      cup vegetable broth

2            15-oz. cans red kidney beans, rinsed and drained

1            15-oz. can diced tomatoes

Dice Tofurky/Field Roast sausages and fry in olive oil.  When crisp, remove and set aside.

Add a bit more olive oil to pan and add onion, carrot and celery stalk.  Cook approximately 8-10 minutes.  Add the garlic, oregano and hot sauce, cook about 1-2 minutes.

Add the broth ,tomatoes and beans, bring to a boil.  Reduce the heat and simmer for about 15 minutes.   Serve over rice.