Gluten free

Dairy free

Vegetarian

Vegan

Red kidney bean jambalaya

Name: Red kidney bean jambalaya
Total time: 45 min
Yield: 6 servings
Ingredients: 390 g cooked brown rice; 2 medium carrots; 2 stalks celery; 1 tsp celery seed; 368 g cooked dried kidney beans; 1 tsp dried marjoram; 2 tsps dried thyme; 1 medium eggplant; 2 cloves garlic; 3 handfuls green beans; 6 servings black pepper; 2 tsps ground sage; 0.5 tsps liquid smoke; 2 Tbsps olive oil; 1 red bell peppers; 1 small onion; 1.5 tsps sea salt; 1 tsp hot sauce; 2 medium tomatoes; 705 ml vegetable broth

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.

Ingredients

cooked brown rice

390 g

carrots

2 medium

celery

2 stalks

celery seed

1 tsp

cooked dried kidney beans

368 g

dried marjoram

1 tsp

dried thyme

2 tsps

eggplant

1 medium

garlic

2 cloves

green beans

3 handfuls

black pepper

6 servings

ground sage

2 tsps

liquid smoke

0.5 tsps

olive oil

2 Tbsps

red bell peppers

onion

1 small

sea salt

1.5 tsps

hot sauce

1 tsp

tomatoes

2 medium

vegetable broth

705 ml

Method

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.

Nutrition:

392 kcal

Carbs

69 g

Fat

6 g

Protein

18 g

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