Cajun spices, dried red beans, red velvet okra, celery, onions, peppers, garlic, tomatoes and kale with soaked brown rice and Louisiana hot sauce..
Soak dried red beans and brown rice (separately) overnight in cool filtered water.
Rinse, drain and cook beans in filtered water with bits of celery, onions, carrots, bay leaf and fresh thyme.
Rinse, drain and cook rice in filtered water with butter, sea salt, smoked black pepper and dried minced jalapeños (optional).
Heat clarified butter in a heavy skillet over medium-high heat. Add celery and onions and cook until slightly brown.
Add okra, peppers and kale and sauté 2 minutes.
Add tomatoes, garlic and beans. Season with dried oregano, cayenne, caraway, dill, turmeric and marjoram.
Reduce heat and simmer 15 minutes, stirring often.
Serve beans and vegetables over rice, dress with hot sauce if desired.