Red Kidney Bean Jambalaya
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 re
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 cups brown rice
- 2 medium carrots
- 2 stalks celery
- 1 teaspoon celery seed
- 2 cups kidney beans
- 1 teaspoon marjoram
- 2 teaspoons thyme
- 1 medium eggplant
- 2 cloves garlic
- 3 handfuls green beans
- 6 servings ground pepper
- 2 teaspoons ground sage
- 0.5 teaspoon liquid smoke
- 2 tablespoons olive oil
- 1 bell pepper
- 1 small onion
- 1.5 teaspoons sea salt
- 1 teaspoon sriracha
- 2 medium tomatoes
- 3 cups vegetable stock
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.