Soak dried beans overnight with water to cover by 2 inches. Drain, then combine in a stockpot with 1 bay leaf and onion. Bring to a boil, then reduce to a simmer and cook until tender, about 1 hour.
Set aside to cool completely, then drain, reserving both the beans and the cooking liquid.
In a large Dutch oven over medium high heat, add the canola oil, followed by the bell pepper, onion, and celery. Saute until the onion is slightly translucent, about 7 minutes. Add the epazote, garlic, remaining 2 bay leaves, tuna jerky, and smoked trout. Stir to combine, then add the fish sauce and Cajun seasoning. Continue to cook until the vegetables begin to caramelize, about 10 minutes. Add the reserved bean liquid and scrape any brown bits that may have accumulated in the bottom of the pot. Reduce the heat to low.
Add the kidney beans and mash slightly with a potato masher.
To serve, portion the cooked rice into bowls and top with kidney beans.