Spicy Red Beans and Rice
2 cups dried red beans (not kidney)
14 0z can vegan vegetable broth
14 0z can whole tomatoes
3 tablespoon vegan bacon bits or 2 teaspoon of liquid smoke
1 tablespoon Worcestershire sauce
3 cloves chopped garlic
2 bay leaves
1 teaspoon or more cayenne pepper
Soak beans overnight. Drain and rinse well. In large pot, place beans covered in water until it boils. Simmer on low heat for 30 minutes. Rinse and drain well. In a large saucepan, place the beans and other ingredients and simmer over very low heat for two or more hours, until most of the liquid has evaporated. Stir frequently during this process so that the bottom does not burn. Remove the bay leaves. With a slotted spoon, serve beans over a bed of rice. You may want to eat the bean broth separately in that it is truly superb! Taste it yourself!
Hint: these may also be baked rather than simmered. Place all the ingredients in a large casserole dish with a cover. Baked covered at 350°for 1 hr. Remove cover and bake another hour or so until most of the liquid has evaporated. Again, stir frequently during this process.