Red Kidney Bean Jambalaya

Ingredients

1 tsp celery seed

2 cup kidney beans (dried, cooked)

1 tsp marjoram (dried)

2 tsp dried thyme (dried)

1 eggplant (chopped, medium)

2 cloves of clv garlic (minced, crushed)

3 handfuls of green beans (chopped)

6 servings dsh pepper (fresh, black)

2 tsp ground sage

1/2 tsp liquid smoke (to taste)

2 tbsp olive oil plus

1 bell pepper (red, seeded, chopped)

1 cooking onion (diced, white, red, small)

1 1/2 tsp course sea salt (to taste)

1 tsp hot sauce

2 slices of from a tomato (diced, medium)

3 cup vegetable stock

2 cup brown rice (dried, cooked)

2 handfuls of carrots (sliced, medium)

2 stalks of celery (sliced)

About

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%. Users who liked this recipe also liked Red Kidney Bean Jambalaya, Red Kidney Bean Salad, and Red Kidney Bean Curry.

Nutrition (per serving)

393kcal

Calories

69g

Carbohydrates

Fat

16g

Fiber

18g

Protein

10g

Sugar

Instructions

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.

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.

Drain and set aside.

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.

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.

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.

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Red Kidney Bean Jambalaya

Ingredients

About

Nutrition (per serving)

Instructions

Preparation Details

Dietary Information