Sausage-less Rice and Bean Medley with Guacamole


  • 1 yellow onion
  • 1 clove elephant garlic or 2 cloves regular
  • 1 bunch fresh cilantro
  • 1 sweet red pepper
  • 1 ripe avocado
  • 1 plum tomato
  • 2 cups black beans (rinsed canned or pre-soaked and cooked
  • 2 cups precooked brown rice
  • 2 vegan sausage links by Field Roast in Mexican Chipolte
  • Paprika
  • Cayenne
  • Black pepper
  • Cumin

Coarsely chop onion and add 3/4 to hot wok or deep pan with freshly pressed garlic. Stir over medium heat until translucent. Split sausage packaging and slice “meat” down the center lengthwise twice and then cut into small pieces. Add to onions and garlic and saute until slightly browned. Add spices to taste. Please note that the seasoning from the sausage will also add a spicy flavor.

Next add the rice and beans and warm all ingredients together while stirring gently. Be careful to fold ingredients together so that it does not become one large lump. Prior to serving rinse and chop cilantro and sprinkle over dish to garnish. (Save any remaining for the side dish)

For guacamole, split the avocado length wise by cutting in a circle around the pit. Give a slight twist and the two halves should separate leaving the pit in on side. Carefully scoop out with a spoon or use a knife to remove (*do not stab the pit in the direction of your hand or you will learn a hard lesson!). Reserve the pit.

Next, mash or chop avocado and set aside in a bowl. Chop the tomato and drain excess liquid. Mix in the chopped tomato, extra onion and cilantro. Season with pepper, cumin and paprika or cayenne to taste.

Reserving the avocado pit helps to prevent browning. If serving guacamole over a period of time or saving it for a later time, place the pit in the center and cover tightly with plastic wrap. The lack of oxygen also helps to slow this process.

This dish works well with tangy hot sauce and nutritional yeast! Delicious on baby bok choy!