Single Recipe
Red Kidney Bean Jambalaya
Ingredients For Step 1:
- kidney beans
- brown rice
- water
Step 1:
Rinse 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.
Ingredients For Step 2:
- kidney beans
- water
Step 2:
Drain 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.
Ingredients For Step 3:
Step 3:
Drain and set aside.
Ingredients For Step 4:
- celery seed
- green beans
- red pepper
- eggplant
- marjoram
- tomato
- carrot
- celery
- garlic
- onion
- thyme
- sage
- cooking oil
Step 4:
Heat 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.
Ingredients For Step 5:
- vegetable stock
- kidney beans
- liquid smoke
- rice
Step 5:
Pour 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.
Ingredients For Step 6:
- salt and pepper
- liquid smoke
- seasoning
- sriracha
- pepper
- herbs
- water
- salt
- stew
Step 6:
Add 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.