Red Kidney Bean Jambalaya

Red Kidney Bean Jambalaya

Red Kidney Bean Jambalaya

By foodandspice.com
45 minutes

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Details
  • Servings:   6
  • Calories:   393
  • Protein:   19g
  •  
  • Fiber:   17g
  • Sugar:   11g
  • Carb Total:   54g
  •  
  • Saturated:   1g
  • Fat Total:   7g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • Cajun
  • Creole
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
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.

View original preparation instructions

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