Red Kidney Bean Jambalaya

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 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

You need the ingredients below to cook it

  • brown rice

    brown rice

    2/3 cup dried brown rice cooked)

    390 grams

  • carrots

    carrots

    carrots, sliced

    2 mediums

  • celery

    celery

    celery, sliced

    2 stalks

  • celery seed

    celery seed

    celery seed

    1 teaspoon

  • kidney beans

    kidney beans

    2/3 cup dried kidney beans cooked)

    368 grams

  • marjoram

    marjoram

    dried marjoram

    1 teaspoon

  • thyme

    thyme

    dried thyme

    2 teaspoons

  • eggplant

    eggplant

    eggplant, chopped

    1 medium

  • garlic

    garlic

    garlic, minced or crushed

    2 cloves

  • green beans

    green beans

    green beans, chopped

    3 handfuls

  • ground pepper

    ground pepper

    fresh ground black pepper

    6 servings

  • ground sage

    ground sage

    ground sage

    2 teaspoons

  • liquid smoke

    liquid smoke

    liquid smoke, to taste

    0.5 teaspoons

  • olive oil

    olive oil

    olive oil

    2 Tbsps

  • bell pepper

    bell pepper

    red bell pepper, seeded and chopped

    1 item

  • onion

    onion

    white or red onion, diced

    1 small

  • sea salt

    sea salt

    sea salt, or to taste

    1.5 teaspoons

  • sriracha

    sriracha

    sriracha or other hot sauce

    1 teaspoon

  • tomatoes

    tomatoes

    tomatoes, diced

    2 mediums

  • vegetable stock

    vegetable stock

    vegetable stock

    705 milliliters

Instructions

Let's follow the instructions for cooking it

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.