Home: Recipes: Beans


Category (Vegan): Beans, Creole and Cajun

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1 1/2 tablespoon oil
1 green bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 medium onion, minced
2 teaspoon filé powder
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon dried thyme
1 teaspoon Tabasco sauce
3 cup canned tomatoes, drained and chopped
8 ounce soysausage links, cut into small pieces
8 ounce seitan, cut into small pieces
1 cup cooked kidney beans
1 cup water
Cooked rice


In a large saucepan saute bell pepper, celery, garlic, and onion in 1/2 tablespoon oil over medium heat. Cover and cook over medium heat for 6-7 minutes, stirring occasionally. Remove cover, add 1 cup water, filé powder, salt, cayenne, thyme, Tabasco sauce, and tomatoes to the mixture. Bring to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, for 15 minutes or until sauce thickens. Heat the remaining 1 tablespoon oil in a skillet over medium heat. Add soysausage and seitan, cook for 5 minutes or until lightly browned, then add to the tomato mixture. Adjust seasonings to taste and simmer for 5 more minutes. Serve over rice. NOte: Double the amount of kidney beans if you don't use seitan.

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