Louisiana-Style Red Beans & Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 4-5 minutes. • Stir in scallion whites and half the garlic; cook until fragrant, 30 seconds. • Stir in tomato paste, paprika, celery salt, and Blackening Spice. Cook until thoroughly coated, 30 seconds more.

• Add beans to pot with aromatics; cook, stirring, until combined. Add 2 stock concentrates (4 for 4 servings) and ½ cup water (¾ cup for 4). Bring to a simmer, then reduce heat to medium low. • Cook, stirring occasionally, until thickened, 8-10 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper. TIP: If stewed beans are too thick, add another splash of water.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in kale, ¼ cup water (1⁄3 cup for 4 servings), and remaining stock concentrates. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 5-7 minutes. • Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.