VINCE’S EASY VEGAN RED BEANS AND RICE

Vince Hayward is the CEO of L.H. Hayward & Company, which has been selling beans since 1923. He often cooks his red kidney beans in a slow cooker, but this recipe uses a conventional stovetop method. If you don’t feel like chopping bell pepper, celery, onions and garlic, you can revert to Hayward’s original instructions: Buy a package of pre-chopped Cajun-style veggies — look for labels like Zydeco Chop Chop and Guidry’s Fresh Cuts — and use 8 ounces.

1 (16-ounce) dry red kidney beans, preferably Camellia brand

2 tablespoons olive oil or other vegetable oil, divided About 12 ounces spicy vegan sausage, sliced (Hayward uses a four-pack of Field Roast Spicy Chipotle Vegan Sausage, which is 12.95 ounces)

1 cup chopped bell pepper

1 cup chopped onion

1 cup chopped celery

1 cup scallions, sliced, plus more for (optional) garnish

2 cloves garlic, minced

5 bay leaves

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon Creole seasoning such as Tony Chachere’s ½ tablespoon hot sauce

2 teaspoons liquid smoke

1 (32-ounce) container

vegetable broth Water as needed Salt to taste Cooked rice

Soak beans overnight. Drain and rinse with fresh water. Set aside.

Coat the bottom of a large, heavy-bottomed stock with 1/2 tablespoon oil. Add sausage, and cook over medium-high heat until it begins to char, about 5-7 minutes. Add to the pan: the remaining 1 1/2 tablespoons oil, bell pepper, onion, celery,

1 cup of scallions, and garlic. Cook until the onion is translucent, about 5 minutes. Add bay leaves, thyme, smoked paprika and Creole seasoning. Stir well to coat, and cook to the toast the spices, about 3 minutes. Stir in beans.

Add hot sauce, liquid smoke, vegetable broth and 2 cups water. (Note: You may fill empty broth container with water, shake and use as needed.) Bring to a boil, reduce heat to low, and simmer, adding water as needed every 20 to 30 minutes. Be sure to stir often to keep beans from sticking. After about 90 minutes, mash about ⅓ of the beans using a large spoon or potato masher. This will help create a thick creamy consistency. Continue cooking for

2 to 4 hours. Be sure to stir regularly from the bottom, and make sure to add water if needed.

Taste and adjust seasonings. Serve over cooked white rice. Garnish with sliced scallions if using. Serves 8-10.

Per serving, based on 8, with 1 cup cooked white rice per

serving: 602 calories (percent of calories from fat, 18), 27 grams protein, 97 grams carbohydrates, 18 grams fiber, 12 grams fat (2 grams saturated), trace cholesterol, 516 milligrams sodium.

Vince Hayward’s Easy Vegan Red Beans and Rice