Cajun · lunch

Red Kidney Bean Jambalaya

Name: Red Kidney Bean Jambalaya
Cook time: 45 min
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 $1.68 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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Brown rice2 cups cooked2 cups
Carrotsmedium, sliced2 medium
Celerysliced2 stalk
Celery seed1 tsp
Kidney beans2 cups cooked2 cups
Marjoram1 tsp
Thyme2 tsp
Eggplantmedium, chopped1 medium
Garlicminced or crushed2 cloves
Green beanschopped3 handful
Ground pepper6 servings
Ground sage2 tsp
Liquid smoke½ tsp
Olive oil2 tbsp
Bell pepperseeded and chopped1
Onionsmall, diced1 small
Sea saltor1.5 tsp
Sriracha1 tsp
Tomatoesmedium, diced2 medium
Vegetable stock3 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 45 min

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.

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