I made this recipe for my husband on Father’s Day and it was delicious!!! We really like the Field Roast grain meat. I found it at Whole Foods Market. Finally we found a meat alternative that isn’t full of soy. You can find more information about Field Roast under “Our Favorite Products”.
- 2 cups dry basmati rice
- 3 15-ounce cans organic kidney beans, rinsed or 1 cup dry kidney beans soaked. (Strain the beans and reserve the cooking liquid to make the vegetable broth.)
- 4 cups vegetable broth made with Better than Bouillon Vegetable Base
- 2 Field Roast grain meat “Italian sausage”
- 1 tablespoon high heat oil, such as grapeseed or safflower oil
- 1 large white onion, medium dice
- 6 6-inch ribs of celery, small dice
- 1 tablespoon flour
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon dry thyme
- 1 red bell pepper, minced
- Kosher salt and fresh ground black pepper as needed
- 1/2 cup thinly sliced green onion
- Make the Basmati Rice: Rinse the rice thoroughly. In a pot with a good fitting lid, bring the rice and 3 cups of water to a simmer. Reduce the heat to maintain a low-gentle simmer. Cover the rice and cook until the water is absorbed, (about 20 minutes). Remove the pot from the heat and keep the rice covered until needed.
- Make the Red Beans: In a blender, puree 3/4 of the rinsed beans in the 4 cups of broth until smooth. Add the remaining beans to the pureed mixture but do not blend.
- Cut the sausages in quarters lengthwise then cut them crosswise into 1/8” pieces and reserve.
- Heat a 4-5 quart stew pot over high heat. Add the oil and wait until it shimmers. Add the onions and celery and stir with a wooden spoon until translucent, (About 10 minutes) Add flour, mix well and cook for 2 to 3 minutes. Add the garlic and cook two minutes more. Add the chopped sausage, chili powder, thyme, bean puree and red peppers and bring it to a simmer. Allow the beans to simmer for 10 to 15 minutes. Stir frequently.
- Season the beans with salt and fresh ground black pepper. Serve over basmati rice and garnish with green onions.