Red Kidney Bean Jambalaya

Drain and rinse the soaked kidney beans. Transfer them to a medium saucepan, cover with fresh water, bring to a boil, then reduce heat to medium-low and simmer for 60 minutes until tender. Drain and set aside.

Ingredients

30 mL of Dried Kidney Beans

30 mL of Green Beans

Equipment

Sauce Pan

Colander

Heat the cooking oil in a large saucepan or Dutch oven over medium heat. Add the onion and sauté for 5 minutes until softened.

Ingredients

30 mL of Cooking Oil

1 piece of Onion

Equipment

Dutch Oven

Frying Pan

Stir in the garlic, carrots, celery, and green beans. Continue to cook, stirring occasionally, for another 5 minutes.

Ingredients

30 mL of Dried Kidney Beans

240 mL of Green Beans

3 cloves of Garlic

240 mL of Carrots

240 mL of Celery

5 mL of Celery Seed

Equipment

Dutch Oven

Wooden Spoon

Add the tomatoes, red bell pepper, eggplant, sage, thyme, marjoram, and celery seed to the pot. Stir well and cook for 3 minutes to release the aromatics.

Ingredients

30 mL of Celery

30 mL of Celery Seed

2 pieces of Tomato

1 piece of Red Bell Pepper

1 piece of Eggplant

5 mL of Sage

5 mL of Thyme

5 mL of Marjoram

2½ mL of Black Pepper

Equipment

Dutch Oven

Pour in the vegetable stock, liquid smoke, rice, and the pre-cooked kidney beans. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 45 minutes until the rice is tender. Add water if the stew becomes too thick.

Ingredients

30 mL of Dried Kidney Beans

240 mL of Brown Rice

475 mL of Water

30 mL of Green Beans

700 mL of Vegetable Stock

5 mL of Liquid Smoke

Equipment

Dutch Oven

Season the stew with sriracha, salt, and black pepper to taste. Adjust with additional herbs or liquid smoke if desired before serving.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Black Pepper

30 mL of Liquid Smoke

5 mL of Sriracha

5 mL of Salt

5 mL of Mixed Herbs

Equipment

Measuring Spoon