Red Kidney Bean Jambalaya
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
2 cups
carrots
2 medium
celery
2 stalks
celery seed
1 teaspoon
kidney beans
2 cups
marjoram
1 teaspoon
thyme
2 teaspoons
eggplant
1 medium
garlic
2 cloves
green beans
3 handfuls
ground pepper
6 servings
ground sage
2 teaspoons
liquid smoke
0.5 teaspoon
olive oil
2 tablespoons
bell pepper
1
onion
1 small
sea salt
1.5 teaspoons
sriracha
1 teaspoon
tomatoes
2 medium
vegetable stock
3 cups
Cooking in Steps
-
1Rinse 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
brown rice
water
bowl -
2Drain 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
water
sauce pan -
3Drain and set aside.
-
4Heat 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
green beans
red pepper
eggplant
marjoram
tomato
carrot
celery
garlic
onion
thyme
sage
cooking oil
sauce pan -
5Pour 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
kidney beans
liquid smoke
rice
-
6Add 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
liquid smoke
seasoning
sriracha
pepper
herbs
water
salt
