Red Kidney Bean Jambalaya

Name: Red Kidney Bean Jambalaya
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Cuisine: American
Ingredients: 2 cup Brown Rice (2/3 cup dried brown rice (2 cups cooked)); 2 pieces Carrot (2 medium carrots, sliced); 2 stalk Celery (2 stalks celery, sliced); 1 tsp Celery seed (1 teaspoon celery seed); 2 cup Red Kidney Beans (2/3 cup dried kidney beans (2 cups cooked)); 1 tsp Dried marjoram (1 teaspoon dried marjoram); 2 tsp Dried Thyme (2 teaspoons dried thyme); 1 piece Eggplant (1 medium eggplant, chopped); 2 cloves Garlic (2 cloves garlic, minced or crushed); 3 handful Green Beans (3 handfuls of green beans, chopped); 0 pieces Black Peppercorns (fresh ground black pepper); 2 tsp Rubbed Sage (2 teaspoons ground sage); ½ tsp Hickory Liquid Smoke (1/2 to 1 teaspoon liquid smoke, to taste); 2 tbsp Olive Oil (2 tablespoons olive oil); 1 piece Red Bell Pepper (1 red bell pepper, seeded and chopped); 1 piece Yellow Onion (1 small white or red onion, diced); 1 ½ tsp Sea Salt (1 1/2 teaspoons sea salt, or to taste); 1 tsp Sriracha (1 teaspoon sriracha or other hot sauce); 2 pieces Vine Ripened Tomato (2 medium tomatoes, diced); 3 cup Vegetable Stock (3 cups vegetable stock)

140 minAmerican

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 6 servings

Brown Rice2 cup · 2/3 cup dried brown rice (2 cups cooked)
Carrot2 pieces · 2 medium carrots, sliced
Celery2 stalk · 2 stalks celery, sliced
Celery seed1 tsp · 1 teaspoon celery seed
Red Kidney Beans2 cup · 2/3 cup dried kidney beans (2 cups cooked)
Dried marjoram1 tsp · 1 teaspoon dried marjoram
Dried Thyme2 tsp · 2 teaspoons dried thyme
Eggplant1 piece · 1 medium eggplant, chopped
Garlic2 cloves · 2 cloves garlic, minced or crushed
Green Beans3 handful · 3 handfuls of green beans, chopped
Black Peppercorns0 pieces · fresh ground black pepper
Rubbed Sage2 tsp · 2 teaspoons ground sage
Hickory Liquid Smoke½ tsp · 1/2 to 1 teaspoon liquid smoke, to taste
Olive Oil2 tbsp · 2 tablespoons olive oil
Red Bell Pepper1 piece · 1 red bell pepper, seeded and chopped
Yellow Onion1 piece · 1 small white or red onion, diced
Sea Salt1 ½ tsp · 1 1/2 teaspoons sea salt, or to taste
Sriracha1 tsp · 1 teaspoon sriracha or other hot sauce
Vine Ripened Tomato2 pieces · 2 medium tomatoes, diced
Vegetable Stock3 cup · 3 cups vegetable stock

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Steps

1Rinse the kidney beans and brown rice separately. Cover the kidney beans with water and soak for 8 hours or overnight. In a separate bowl, cover the brown rice with water and soak for 8 hours or overnight.
2Drain and rinse the kidney beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender but not falling apart.
3Drain and set aside.
4Heat the oil in a large saucepan over medium heat. When hot, add the onion and saut for 5 minutes. Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes. Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes.
5Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans. Bring to a boil, reduce heat to medium low, cover, and cook, stirring occasionally, for 45 minutes or until the rice is tender.
6Add water as necessary if the stew becomes too dry.Season with sriracha, salt and pepper, and taste for seasoning add more liquid smoke, sriracha, salt, pepper or herbs as desired.