Soak 2 cups dry red beans overnight.
Simmer the soaked, rinsed beans for at least 1 hour while preparing the other ingredients…
1 chopped onion
Several cloves minced garlic
2 chopped green peppers
2 chopped carrots
3 chopped celery stalks
1/2 large or 1 small chopped cauliflower
Small bunch of chopped kale leaves (remove center stem or mince stem & use)
1 Pkg (4) chopped Field Roast Apple Sage Sausages (or other vegan sausage)
28 oz can organic tomato puree
5 C water
1/4 t EACH: black pepper, cayenne pepper & gumbo file
1/2 t celery salt
1 t EACH: oregano, basil & parsley
2 t EACH: low sodium veggie broth powder, paprika & thyme
2 bay leaves
Saute the veggies and the spices in a large soup pot with a tablespoon of coconut oil for several minutes, then add the water, tomato puree, vegan sausage and the cooked, rinsed beans. Simmer everything for ~40-60 minutes. (Just make sure the beans are fully cooked if your beans were only partly cooked when you put them in the pot.) Add more water if needed to get the desired thickness. Make it more spicy if you want!
Makes 9 pints…Freeze ‘em up! Use wide mouth glass canning jars.
Enjoy my recipe!