Sorry for a not-too-appealing photo, but trust me, this was very tasty. This was the other meal we packed for our travels.. aka, we made with the remnants in my fridge in Houston but it tasted downright delicious. Quick and easy, I used the last of the vegan chorizo, leftover rice and emptied the can of small red beans I had been saving in the cupboard. A bit of tomato paste to make it saucy and a dash of Old Bay seasoning to complement the flavours from the chorizo.
After it tasted so good, I also had to photograph it in Africa. While dreaming up a descriptive name, I realized it was uncannily similar to Cajun Rice and Beans. In my mind, I must have known the flavours were akin to my previous Southern black eyed peas with tomatoes, where I also substituted Old Bay for Cajun seasoning. Perhaps a mirepoix of celery and bell pepper (and less tomato) would make this more authentic, but for shear simplicity and flavour, this was great.
Do you prefer authentic recipes or simply delicious recipes?? 🙂
I am sharing this with Speedy Suppers.
Quick & Easy Cajun Red Beans and Rice
1 tbsp coconut oil, or oil of choice
1 link of vegan chorizo sausage (homemade or store-bought, pick one that slices nicely aka not from Trader Joe’s)
6 oz can tomato paste
1/2 tsp Old Bay Seasoning, or to taste (make your own with this recipe or this recipe)
2 cups cooked small red beans, rinsed and drained if canned
1. In a medium-large nonstick skillet over medium heat, heat oil. Once hot, add vegan sausage. Stir occasionally, allowing it to warm up and brown slightly around 5-10 minutes.
2. Stir in the tomato pasta and Old Bay seasoning. Continue to cook until heated through and browned slightly. Stir in the beans and cook until heated through, around 5 minutes. Season with salt and pepper.