Ingredients:

  • 2 cups (400g) brown rice, uncooked
  • 4 cups (960ml) water or low-sodium vegetable broth
  • 2 tbsp (30ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 1 medium (100g) green bell pepper, diced
  • 3 stalks (60g) celery, sliced thin
  • 4 cloves (12g) garlic, minced
  • 3 cans (15 oz / 425g each) red kidney beans, drained and rinsed
  • 1 can (14.5 oz / 411g) diced tomatoes (no sugar added)
  • 2 cups (480ml) vegetable broth, low-sodium
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (6g) smoked paprika
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) ground cumin
  • ½ tsp (1g) cayenne pepper
  • 1 bay leaf
  • 1 tsp (6g) sea salt
  • ½ tsp (1g) black pepper

Instructions:

  1. Bring 4 cups (960ml) of water or broth to a boil in a saucepan. Stir in the brown rice, reduce heat to low, cover tightly, and simmer for 40–45 minutes. Once water is absorbed, remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Heat olive oil in a Dutch oven over medium heat. Add the onion, bell pepper, and celery. Sauté for 6–8 minutes until vegetables are softened and onions are translucent. Stir in the minced garlic and cook for another 60 seconds.
  3. Stir in the smoked paprika, thyme, cumin, and cayenne pepper. Toast the spices for 1-2 minutes until fragrant.
  4. Add the drained red kidney beans, diced tomatoes, vegetable broth, and apple cider vinegar. Stir in the bay leaf, sea salt, and black pepper.
  5. Bring the mixture to a gentle simmer. Use a potato masher or fork to crush a small portion of the beans against the side of the pot to thicken the sauce. Simmer for 15-20 minutes until thickened.
  6. Remove the bay leaf and serve the bean stew over the fluffed brown rice.