Red Kidney Bean Jambalaya

Name: Red Kidney Bean Jambalaya
Total time: 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2/3 cup dried brown rice (2 cups cooked); 2 medium carrots, sliced; 2 stalks celery, sliced; 1 teaspoon celery seed; 2/3 cup dried kidney beans (2 cups cooked); 1 teaspoon dried marjoram; 2 teaspoons dried thyme; 1 medium eggplant, chopped; 2 cloves garlic, minced or crushed; 3 handfuls of green beans, chopped; fresh ground black pepper; 2 teaspoons ground sage; 1/2 to 1 teaspoon liquid smoke, to taste; 2 tablespoons olive oil; 1 red bell pepper, seeded and chopped; 1 small white or red onion, diced; 1 1/2 teaspoons sea salt, or to taste; 1 teaspoon sriracha or other hot sauce; 2 medium tomatoes, diced; 3 cups vegetable stock

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

393 kcal

Calories

18 g

Protein

6 g

Fat

69 g

Carbs

Ingredients

For 6 servings

Instructions

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.
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.
3
Drain and set aside.
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.
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.
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.