Red Kidney Bean Jambalaya
Red Kidney Bean Jambalaya could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $1.86 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 553 calories, 21g of protein, and 8g of fat each. It works well as a budget friendly main course. 53 people were impressed by this recipe. It is brought to you by foodandspice.blogspot.com. If you have brown rice, tomatoes, red bell pepper, and a few other ingredients on hand, you can make it. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is amazing. Users who liked this recipe also liked Red Kidney Bean Jambalaya, Red Kidney Bean Salad, and Red Kidney Bean Curry.
Servings: 6
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
Equipment:
bowl
sauce pan
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
