I made this (along with the king cake) for our office Mardi Gras celebration. They were delicious and filling -- much more flavorful than the red beans I remember from our days living in New Orleans. :) I left this in the crock pot overnight, and the tops of the beans burned a little, but a good pureeing saved them. This recipe was inspired by one at Fat Free Vegan.
3 cans red beans, drained
veggie broth to cover
1 handful each:
* red lentils
* braised wheat protein medallions, rinsed (optional)
* texturized vegetable protein (optional)
1 tsp each:
* liquid smoke
* chipotle-flavored Tobasco
* garlic powder
* Cajun seasoning
2 bay leaves
cooked rice, white or brown
Combine all ingredients except for the rice in a crockpot and cook on low for 6-8 hours. Remove the bay leaves. Using an immersion blender, puree half the batch to create a thick stew-like texture. Serve over rice.
Ingredient notes: Traditional red beans and rice is made with meat, so I added the wheat gluten and TVP for a 'meaty' flavor. Once pureed, they didn't significantly contribute to the texture. I think I also added a tablespoon or so of good garlicky salsa to the pot just before serving to kick the flavors up a notch. I forgot to make rice, so I coerced some co-workers into running to the local Chinese restaurant and picking up steamed white rice in takeout containers.
