Roberto Martin'S Vegan Red Beans And Rice

• 2 cups white basmati rice or 2 cups use brown rice
• 3 cups water
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 4 cups vegetable broth
• 2 sausage, high vegan quality (like apple sage)
• 2 sausage, high vegan quality (like Italian)
• 1 tablespoon grapeseed oil (or safflower oil)
• 1 large white onion, medium dice
• 6 stalks celery, 6-inch in length, small dice
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 red bell pepper, cored, seeded and diced
• kosher salt
• black pepper, freshly ground
• 1/2 cup scallion, thinly sliced

1. Rinse rice thoroughly.
2. Place rice in a large pot with a tightly fitting lid with 3 cups of water.
3. Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed.
4. Removed pot from heat and keep covered until needed.
5. In a blender, put 1/2 kidney beans and 4 cups vegetable broth and blend until smooth. Add remaining beans to mixture, do not blend. Set puree aside.
6. Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers.
7. Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes.
8. Add garlic, cook another 2 minutes.
9. Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently.
10. Season with salt and pepper.
11. serve the red beans over rice and garnish with sliced scallions.

white basmati rice, water, kidney beans, vegetable broth, sausage, sausage, grapeseed oil, white onion, stalks celery, garlic, chili powder, thyme, red bell pepper, kosher salt, black pepper, scallion

Taken from www.food.com/recipe/roberto-martins-vegan-red-beans-and-rice-480894 (may not work)