2 8 oz cans red beans or 1 12oz bag soaked, cooked, drained red beans
1 12 oz bag white or basmati rice, cooked & drained
2 8 oz vegan spaghetti sauce
2 tablespoons chili pepper (optional)
2 tablespoons black Pepper (optional)
1 teaspoon salt (optional)
1 8 oz can vegan cream of mushroom soup plus 1 cup water
1. Cook rice according to directions, rinse, drain, set aside.2. Open cans of red beans, drain, rinse, set aside. (If you are cooking the red beans yourself, be sure to leave a bit of the cookingwater in the pot for flavor.)3. Open can of vegan mushroom soup, pour into 9" X 12" deep baking casserole dish (glass is best to keep flavor), add water and mix well, smooth about the bottom of the dish.4. On top of soup mixture, add half of the rice and half of the red beans, mix well.5. Pour one jar of vegan spaghetti sauce on top.6. Add the rest of the rice and red beans.7. pour the second can of vegan spaghetti sauce on top to complete layers.
Add seasonings to taste, during the layering process to add flavor, you can add in whatever else you may think would taste good, this was a complete experiment one night for me with leftover red beans and rice, two cans of vegan spaghetti sauce and soup and it came out quite tasty!
Leave uncovered and bake in oven (Gas Oven: 375 degrees Fahrenheit 40-45 minutes baking time, Electric Oven: 350 degrees Fahrenheit 30-35 minutes baking time, Wood Dutch Oven: 400 degrees Fahrenheit 35-40 minutes baking time, keep a watch on temperature) for desired time until casserole is thick, and cheese is slightly brown on top, center should bubble slightly-also, a good topping is vegan cheddar cheese! Enjoy!
Source of recipe: a delicious accident that I will be sure to make again!