|Recipe by Lisa Turner
Cuisine: American South
Published on May 6, 2016
Thick and hearty, spicy and smoky vegetarian version of Cajun jambalaya loaded with kidney beans, brown rice and plenty of vegetables
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- 2/3 cup dried kidney beans (2 cups cooked)
- 2/3 cup dried brown rice (2 cups cooked)
- 2 tablespoons olive oil
- 1 small white or red onion, diced
- 2 cloves garlic, minced or crushed
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- a few handfuls of green beans, chopped
- 2 medium tomatoes, diced
- 1 red bell pepper, seeded and chopped
- 1 medium eggplant, chopped
- 2 teaspoons ground sage
- 2 teaspoons dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon celery seed
- 3 cups vegetable stock
- 1/2 to 1 teaspoon liquid smoke, to taste
- 1 teaspoon sriracha or other hot sauce
- 1 1/2 teaspoons sea salt, or to taste
- fresh ground black pepper
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.
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. Drain and set aside.
Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté 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.
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. 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.
Makes 6 servings