Dairy-Free Red Beans and Rice

Instructions

1. 1The day before you plan to cook, place the about 450 g of dried red kidney beans in a large bowl and cover them with plenty of cold water. Let them soak overnight. The next day, drain the beans and rinse them thoroughly.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tbsp of plant-based butter and let it melt. Once melted, add the 1 large onion (chopped), 1 medium bell pepper (chopped), and 2 stalks celery (chopped). Cook, stirring occasionally, until the vegetables are softened, which should take about 5 to 7 minutes. Add the 3 cloves of garlic (minced) and cook for 1 more minute until fragrant.
3. 3Add the soaked and drained about 450 g of red kidney beans, about 450 g of andouille sausage (sliced into 1.27 cm rounds), 2 tbsp of Cajun seasoning, 1 bay leaf, and 6 cups of chicken broth to the pot. Stir everything together.
4. 4Increase the heat to medium-high and bring the contents of the pot to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer. Cook for at least 1 1/2 to 2 hours, or until the red beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
5. 5Carefully remove and discard the 1 bay leaf from the pot.
6. 6Serve the cooked red beans and sausage mixture over the 4 cups of cooked rice.

Substitutions

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