Red Kidney Bean Jambalaya

Red Kidney Bean Jambalaya

  Ready in : 45 mins

Red Kidney Bean Jambalayan is a main course that serves 6. One portion of this dish contains approximately 18g of protein, 6g of fat, and a total of 393 calories. For $1.68 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 53 people were glad they tried this recipe. A mixture of vegetable stock, tomatoes, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is typical of Cajun cuisine. It is brought to you by foodandspice.blogspot.com. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 99%.

Ingredients

brown rice

brown rice

2 cups

carrots

carrots

2 medium

celery

celery

2 stalks

celery seed

celery seed

1 teaspoon

kidney beans

kidney beans

2 cups

marjoram

marjoram

1 teaspoon

thyme

thyme

2 teaspoons

eggplant

eggplant

1 medium

garlic

garlic

2 cloves

green beans

green beans

3 handfuls

ground pepper

ground pepper

6 servings

ground sage

ground sage

2 teaspoons

liquid smoke

liquid smoke

0.5 teaspoon

olive oil

olive oil

2 tablespoons

bell pepper

bell pepper

1

onion

onion

1 small

sea salt

sea salt

1.5 teaspoons

sriracha

sriracha

1 teaspoon

tomatoes

tomatoes

2 medium

vegetable stock

vegetable stock

3 cups

Cooking in Steps

  1. 1
    Rinse the kidney beans and brown rice separately. Cover the kidney beans with water and soak for 8 hours or overnight. In a separate bowl, cover the brown rice with water and soak for 8 hours or overnight.

    kidney beans

    kidney beans

    brown rice

    brown rice

    water

    water

    bowl
    bowl
  2. 2
    Drain and rinse the kidney beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender but not falling apart.

    kidney beans

    kidney beans

    water

    water

    sauce pan
    sauce pan
  3. 3
    Drain and set aside.

  4. 4
    Heat the oil in a large saucepan over medium heat. When hot, add the onion and saut for 5 minutes. Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes. Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes.

    celery seed

    celery seed

    green beans

    green beans

    red pepper

    red pepper

    eggplant

    eggplant

    marjoram

    marjoram

    tomato

    tomato

    carrot

    carrot

    celery

    celery

    garlic

    garlic

    onion

    onion

    thyme

    thyme

    sage

    sage

    cooking oil

    cooking oil

    sauce pan
    sauce pan
  5. 5
    Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans. Bring to a boil, reduce heat to medium low, cover, and cook, stirring occasionally, for 45 minutes or until the rice is tender.

    vegetable stock

    vegetable stock

    kidney beans

    kidney beans

    liquid smoke

    liquid smoke

    rice

    rice

  6. 6
    Add water as necessary if the stew becomes too dry.Season with sriracha, salt and pepper, and taste for seasoning add more liquid smoke, sriracha, salt, pepper or herbs as desired.

    salt and pepper

    salt and pepper

    liquid smoke

    liquid smoke

    seasoning

    seasoning

    sriracha

    sriracha

    pepper

    pepper

    herbs

    herbs

    water

    water

    salt

    salt