Sort and clean red kidney beans. Place in slow cooker and add water, cook until tender (6-8 hours).

In a large skillet sauté in olive oil onions, green peppers, garlic gloves, and parsley, until tender.

Stir in carrots, celery, and tomatoes, mix well. Add in thyme, smoked paprika, cayenne pepper, and sea salt. Cook on medium heat for 15 minutes.

Add mixture into kidney beans, stir, cover with lid, and cook for 10 minutes. Serve over brown rice or Farine A La Joy.