Red Kidney Bean Jambalaya

Ingredients

• 2 cups brown rice dried cooked
• 2 medium carrots sliced
• 2 stalks celery sliced
• 1 teaspoon celery seed 
• 2 cups kidney beans dried cooked
• 1 teaspoon marjoram dried
• 2 teaspoons thyme dried
• 1 medium eggplant chopped
• 2 cloves garlic minced crushed
• 3 handfuls green beans chopped
• 6 servings pepper fresh black
• 2 teaspoons ground sage 
• 0.5 teaspoon liquid smoke to taste
• 2 tablespoons olive oil 
• 1  bell pepper red seeded chopped
• 1 small onion diced white red
• 1.5 teaspoons sea salt to taste
• 1 teaspoon hot sauce 
• 2 medium tomatoes diced
• 3 cups vegetable stock 

Equipment

• bowl
• sauce pan

Directions

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.
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.
3. Drain and set aside.
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.
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.
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.