Step 1

Heat a couple tablespoons of oil in a heavy bottomed pot. If you're oil-free, warm some water to sauté.

Step 2

Add the celery, onion, and garlic and sauté for a couple of minutes. Add a pinch of salt in there too.

Step 3

Add the beans, followed by 8 cups of water.

Step 4

Bring to a boil, then add the kombu, bay leaves, and thyme.

Step 5

Reduce to medium low heat to simmer and cook uncovered for about 90 minutes. Check halfway through to skim off any foam that may form on the top.

Step 6

While the beans are cooking, make your rice following the package instructions (brown and white have different instructions).

Step 7

This is also a good time to fry your vegan Field Roast sausage in a couple tbsp of oil.

Step 8

When the beans have finished cooking (taste a bean to make sure), remove them from the heat and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.

Step 9

Add another bouillon cube if you want it saltier (I usually do 2 cubes).

Step 10

Stir in the vegan sausage.

Step 11

Serve over rice, and garnish with parsley.

Step 12

Sauté the aromatics as instructed above, only in the Instant Pot. Add the beans, kombu, bay leaves, and thyme to the sautéed veggies. Add enough water or vegetable broth to cover the beans by a centimeter. If you are using water, add the veggie bouillon cube or paste now. Cancel the sauté setting and secure the lid on the Instant Pot. Set it to pressure cook on high for 15 minutes. Once it has finished cooking, allow the pot to naturally release pressure for another 15 minutes before quick pressure release (follow the instructions for your Instant Pot or electric pressure cooker). Add the smoked paprika, liquid smoke, and Cajun seasoning. Season to taste with more salt or bouillon. Stir in the vegan sausage. Serve over rice.