Here's a Red Beans and rice recipe that I've worked through with my grandma to be a true veggie version of a New Orleans/deep south favourite:
Red Beans & Rice
1 Tbl margarine
1 onion, chopped
1 bell pepper, chopped
2 cups chopped celery
4+ cloves of garlic, minced
16oz veggie stock
3 (15 oz) cans of kidney beans (or a pound of dried red beans)
4 cups of water (omit if using long method)
1 1/2 tsp. crushed fake bacon bits
1 tsp. each of
1/2 tsp. cayenne (or more, if you prefer)
a couple of dashes of
fish free worcesterier sauce
Tabasco type sauce
a bay leaf or two
A pound of baked, smoked tofu, cubed.
Melt margarine in a big soup pot. Sauté onion, bell pepper, garlic and
celery for a few minutes, or until the onions are a bit transparent. Toss in stock, beans, water and bacon bits. With a potato masher break up the beans, don't completely smash 'em, just break 'em up a bit (this will help make it creamy). Add spices and simmer, slightly covered, for an hour, stirring infrequently, taste testing spices and making any needed adjustments. Add cubed tofu and simmer another 45 minutes, or until it reduces to desired consistentinsy.
Soak a pound of rinsed, sorted red beans in water overnight. Drain beans and put into a stock pot. Cover beans with fresh water and boil for an hour, checking water level adding more if beans are showing. Add ingredients and simmer for 2 or more hours, stirring infrequently and checking spice balance.
Serve over a big plate of rice!