Day 4: Dinner

Whoa! This ain't your grandmother's red beans and rice. Tonight's dinner was some good stuff. (I also had a mesclun and tomato salad, with the same shiitake vinaigrette.) For the first time I got to use kombu, a Japanese seaweed that comes in sheets and is good for seasoning beans, soups and the like. This Cajun-style dish isn't very spicy at all, but it is a little sweet, thanks to the addition of pure maple syrup (which I shall mention is the only sweetener of any type I have had since Saturday evening). 

As is customary with good dishes, I must include the recipe (it's a wee bit complicated but worth it):

• 1 can (25 ounces) red kidney beans
• 6 cups filtered water, divided
• 1 2" piece kombu
• 4 tbsp. extra virgin olive oil
• 1/2 large chopped onion
• 3 cloves minced garlic
• 2 bay leaves
• 1 tbsp. maple syrup
• 1 vegetable bouillon cube
• 1 tsp. oregano or Italian seasoning
• 1 tsp. dried crushed red pepper flakes
• 1 cup brown rice
• 3 large stalks chopped celery
• 1 green bell pepper
• 1/2 cup frozen corn kernels

1. Place beans, 2 cups water, and kombu in a medium saucepan. Bring to a boil. Cover and simmer for 20 minutes. Remove and discard kombu.

2. Saute garlic and half of the chopped onions in olive oil until tender (3 minutes). Add to beans.

3. Also add to beans 2 cups of water, bay leaves, maple syrup, bouillon, red pepper, and oregano. Cover and simmer 30 minutes longer.

4. While you're doing this, cook rice in other 2 cups of water for 45 to 55 minutes.

5. Saute remaining onion, celery, bell pepper, and corn in olive oil for about 10 minutes or until soft. Mix these vegetables with the rice and serve with beans on top.