- 2/3 cup dried brown rice (2 cups cooked)
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon celery seed
- 2/3 cup dried kidney beans (2 cups cooked)
- 1 teaspoon dried marjoram
- 2 teaspoons dried thyme
- 1 medium eggplant, chopped
- 2 cloves garlic, minced or crushed
- 3 handfuls of green beans, chopped
- fresh ground black pepper
- 2 teaspoons ground sage
- 1/2 to 1 teaspoon liquid smoke, to taste
- 2 tablespoons olive oil
- 1 red bell pepper, seeded and chopped
- 1 small white or red onion, diced
- 1 1/2 teaspoons sea salt, or to taste
- 1 teaspoon sriracha or other hot sauce
- 2 medium tomatoes, diced
- 3 cups vegetable stock
Ready In 45 Minutes
- 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.
Length: 960 minutes
- 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.
Length: 60 minutes
- 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.
Length: 10 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.
Length: 45 minutes
- 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.