Red Kidney Bean Jambalaya

Ingredients

• •2 cups brown rice
• •2 medium carrots
• •2 stalks celery
• •1 teaspoon celery seed
• •2 cups kidney beans
• •1 teaspoon marjoram
• •2 teaspoons thyme
• •1 medium eggplant
• •2 cloves garlic
• •3 handfuls green beans
• •ground pepper
• •2 teaspoons ground sage
• •½ teaspoon liquid smoke
• •2 tablespoons olive oil
• •1 red bell pepper
• •1 small onion
• •1½ teaspoons sea salt
• •1 teaspoon sriracha
• •2 medium tomatoes
• •3 cups vegetable stock

Method

Adapted from foodandspice.com

1. 1Rinse the kidney beans and brown rice separately.
2. 2Cover the kidney beans with water.
3. 3Soak for 8 hours or overnight.
4. 4In a separate bowl, cover the brown rice with water.
5. 5Soak for 8 hours or overnight.
6. 6Drain and rinse the kidney beans.
7. 7Transfer to a medium saucepan.
8. 8Cover with fresh water.
9. 9Bring to a boil.
10. 10Reduce heat to medium-low.
11. 11Cover.
12. 12Simmer for 1 hour or until just tender but not falling apart.
13. 13Drain and set aside.
14. 14Heat the oil in a large saucepan over medium heat.
15. 15When hot, add the onion and sauté for 5 minutes.
16. 16Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes.
17. 17Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes.
18. 18Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans.
19. 19Bring to a boil.
20. 20Reduce heat to medium low.
21. 21Cover.
22. 22Cook, stirring occasionally, for 45 minutes or until the rice is tender.
23. 23Add water as necessary if the stew becomes too dry.
24. 24Season with sriracha, salt and pepper.
25. 25Taste for seasoning add more liquid smoke, sriracha, salt, pepper or herbs as desired.