Vegan Red Beans & Rice

Ingredients

Bean's:
1 lb dried red kidney beans soaked overnight
4+ cups vegetable stock
Avocado/olive oil spray
Creole chopped seasoning mix (green bell pepper, celery, onion, parsley)
6 cloves garlic minced
2 tbsp salsa/hot sauce (I used habanero salsa because I don't like vinegary hot sauce)
1/4 tsp black pepper
1 1/2 tsp smoked paprika
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp dried thyme
2 chipotle peppers in adobo sauce
3 bay leaves
1/2 tsp liquid smoke
1 package vegan sausage

Rice:
1 cup white rice
1/2 cup tricolor quinoa
1/2 cup lentils

Instructions
1. Heat up a couple of sprays of the oil and saute the creole seasoning mix until it gets some color on it and then add the garlic and saute it for about a minute
2. Add the spices and salsa/hot sauce and saute it for a couple of seconds
3. Add the drained kidney beans and the vegetable stock, stirring until incorporated
4. Bring to a rolling boil and keep boiling for 25 minutes, stirring occasionally
5. Bring down to a simmer for around 2 hours or until beans are soft
6. While the beans are cooking wash the rice ingredients in a sieve and then add to a rice cooker with 3 cups of water/vegetable stock and turn on
7. Cook sausage according to package instructions and add it and liquid smoke to red beans once finished