Creole Red Beans and Rice with Sausage and Pickled Jalapeños

Suitable for vegans and vegetarians. Serves 2.

Ingredients:

• 2 vegan sausages, chopped into coins, 
• 3-4 medium sized sweet potatoes (around 450g), peeled and chopped into chunks, 
• 1 onion, diced, 
• 1 green pepper, diced, 
• 3 stalks of celery, diced, 
• 4-6 cloves of garlic, minced, 
• 2.5 tbsp tomato puree, 
• 1 cup of brown rice (180g), 
• 1 can red kidney beans, drained and rinsed, 
• 2.5 cups water (500ml), 
• 2 tbsp fresh thyme leaves, picked off stem, 
• 1 tbsp dried oregano, 
• 2 tsp ground coriander, 
• 2 tsp ground cumin, 
• 1.5 tsp smoked paprika, 
• 0.5 tsp cayenne, 
• 1 bay leaf, 
• 0.5 cup fresh parsley, finely chopped, 
• juice of 1 lime,
• 4 green onions, thinly sliced, for garnish, 
• For pickled jalapeños; 3 jalapeños, thinly sliced diagonally, 0.5 cup water, 0.5 cup apple cider vinegar, 2 tbsp sugar, 2 tsp salt.

Method:

• First, prepare the pickled jalapeños. These will take an hour or two to pickle but can be done the day before for even better results. Place the water, vinegar, sugar, and salt in a small pot and bring to the boil over a medium high heat. Let simmer for 5 minutes. Remove from heat and pour over the sliced jalapeños in a bowl or jar. Let sit for 1-2 hours or overnight.
• Place a large pot over medium high heat with 2 tbsp of oil.
• Add onion, pepper, and celery and cook for 3-4 minutes or until soft.
• Add garlic and cook for 2-3 minutes or until fragrant.
• Add tomato puree along with the thyme, oregano, coriander, cumin, paprika, and cayenne and mix to combine.
• Add beans, rice, sweet potato, and water and mix to combine. Bring to a boil and then reduce heat to low. Add bay leaf. Season well with salt and pepper.
• Let simmer, covered, for 30 minutes or until the rice is cooked and the sweet potato is soft but not falling apart.
• Meanwhile, place a pan over medium heat with 2 tbsp of oil. Add vegan sausage coins and cook for 10-15 minutes, flipping half way through. Once cooked, remove from heat and place on a paper towel lined plate.
• Remove pot from heat. Add lime juice and parsley and mix to combine. 
• Serve with sausage and pickled jalapeños and garnish with green onion.