Did you know I was born and raised in New Orleans? Oh yeah, “Who Dat!”
And just because I don’t live there anymore and I’m a vegan, doesn’t mean I don’t eat the traditional cuisine I grew up on…I’m still devouring it. Now, I just tweak it a little here and there. And it’s still delicious!

This recipe is quick, like 55 mins quick, easy to make, and one that your family will keep coming back for.

Ingredients: Makes 8-10 servings

⚜️ 5 cans of Dark Red kidney beans, rinsed.

You can also use 1 bag of Red Kidney Beans (soaked over night), but you need a pressure cooker to make this meal if you are using dry beans.

⚜️ 1 onion chopped
⚜️ 1 green bell pepper chopped
⚜️ 5-6 garlic toes minced
⚜️ 2 bay leaves
⚜️ 2-3 TBSP Creole/cajun seasoning. I use Tony Chacharie’s creole seasoning. Add more if you want, just watch all the sodium.
⚜️ Vegetable Broth (32 ounces usually does it).
⚜️ 2 cans of rotel. I use Muir Glen organic diced tomatoes, fire roasted with medium green chilies.
⚜️ Parsly for garnish

⚜️ Vegan sausage (optional). I used Fieldroast Mexican Chipotle because it’s the closest to andouille sausage and it was perfect for my husband.

Instructions

1. In a pot on the stove, sauté the onion and bell pepper in water or veggie broth, until soft.

2. Add the garlic and sauté for 2-3 more minutes.

3. Add canned tomatoes and beans and mix together.

4. Add veggie broth…you want barely enough to cover the beans.

5. Add bay leaves, creole seasoning and stir together.

6. Bring to a boil. Once boiling, put on low heat and cover for 50-55 mins, stirring frequently.

   ⚜️ About half way through I like to take a potato masher and mash some of the beans to make the beans extra creamy. To do this, just take the lid off of the pot and start mashing. If you do not have a masher, scoop out some bean and place them on a plate, Squish with a fork and put the beans back in the pot. Stir together.

   ⚜️ If using vegan sausage, this is also the time I would slice and add to the pot.

7. Serve with rice

8. Garnish with parsley

   Enjoy!

Instant Pot directions

I’ve found the beans do not come out as creamy in the Instant Pot so, I recommend cooking these on the stove top.

1. Press sauté on the Instant Pot and sauté the onion and bell pepper in water or veggie broth, until soft.

2. Add the garlic and sauté for 2-3 more minutes.

3. Add about half of the veggie broth to prevent burning.

4. Add canned tomatoes and beans and mix together.

5. Add the rest of the veggie broth. Just enough until the broth is a little less than the level with the beans. If you don’t use all of the broth, that’s okay.

6. Add bay leaves and creole seasoning and sliced vegan sausage if you are using it.

7. Place the lid on the Instant Pot and lock.

8. Place on pressure cook and set the timer for 55 minutes.

   ⚜️ Manually release the pressure.

   ⚜️ Serve with rice

   ⚜️ Garnish with parsley

   Enjoy!