Instructions:

• Begin by soaking your dried red kidney beans in a large bowl of water for at least 8 hours or overnight. This step is essential for ensuring they cook evenly and become tender.
• In a large pot or Dutch oven, heat 2 tablespoons of olive oil or avocado oil over medium heat. Add the diced celery, onion, and green bell pepper. Sauté for about 5-7 minutes until the vegetables have softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
• Drain and rinse the soaked beans, then add them to the pot. Pour in 8 cups of water, and if using, add the kombu strip for added flavor. Toss in the bay leaves, thyme, vegetable bouillon cubes, smoked paprika, liquid smoke, and Cajun seasoning.
• Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans submerged.
• About 20 minutes before the beans are done, prepare the rice according to package instructions. This could be cooked in a separate pot or added directly to the bean mixture if you prefer a one-pot meal. If cooking separately, you’ll want to use 4 cups of water for the 2 cups of rice.
• Once the beans are tender, stir in the sliced vegan sausages and allow them to heat through for about 5-10 minutes. Taste the mixture and adjust the seasoning with salt, more Cajun seasoning, or additional liquid smoke if desired.
• Remove the pot from heat. Discard the bay leaves and kombu strip (if used). Fluff the rice and serve it in bowls topped with the bean mixture. Garnish with chopped parsley for a fresh finish.