Deliciously creamy RED BEANS and RICE - 1 pound dried red beans, quick soak with baking soda - 2 tablespoon olive oil - 1 sweet onion, chopped - 1 green bell pepper, chopped - 2 celery stalks, chopped - 8 cloves garlic, minced 2 tbsp of Just Magic Seasoning or 1 tablespoon Garlic powder 1 tablespoon Onion Powder - 2 teaspoons dried thyme - 1 teaspoons dried oregano - 2 teaspoons smoke paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 4 cups vegetable broth or water 2 tablespoons vegan chicken bouillon 1 teaspoon vegan Worcestershire sauce A few dashes of hot sauce 1 packet onion soup mix 1/2 teaspoon liquid smoke - 3 bay leaves - Vegan sausage, sliced (enough to your preference) - Cooked rice, for serving - Chopped green onions, for garnish Instructions: 1. In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and celery, and cook until softened, about 5 minutes. 2. Add the minced garlic, 2 tsp Just Magic Seasoning or the seasoning blend above 3. Add the soaked red beans, vegetable broth, onion soup mix, vegan Worcestershire, hot sauce, liquid smoke, remaining seasoning and bay leaves to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender, stirring occasionally. 4. Once the beans are tender, use the back of a spoon to mash some of the beans against the side of the pot or in a separate bowl. Add back to thicken the mixture. 5. While the beans are cooking, cook the vegan sausage according to the package instructions. Add vegan Worcestershire and my red house seasoning 6. Once the beans are cooked and thickened to your liking, stir in the cooked vegan sausage slices. 7. Serve the red beans and sausage over cooked rice, and garnish with chopped green onions. Enjoy your red beans and rice as a complete meal or add Collard Greens and Cornbread like I did, ooh and some vegan fried chicken #cooking #fyp #beansandrice #creole #southern #soulfood #dinner #mealidea