 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat. Ingredients:
1 tablespoon oil |
1 onion, chopped |
1 green bell pepper, chopped |
1/2 cup chopped celery |
3 garlic cloves, minced |
2 cups water |
400 g diced tomatoes, undrained |
250 g tomato sauce |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon fennel seed, crushed |
1 cup uncooked long grain rice |
440 g butter beans, rinsed and drained |
440 g red beans, rinsed and drained |
Directions:
1. In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
2. Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
3. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
4. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.
|
|