Red Bean Jambalaya Recipe

Red Bean Jambalaya Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 celery ribs, chopped
• 1 medium green bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 3 cups cooked or 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 (14.5-ounce) can crushed tomatoes
• 1 (4-ounce) can mild green chiles, drained
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 teaspoon salt
• freshly ground black pepper
• 2 1/2 cups vegetable broth or water
• 1 tablespoon chopped fresh parsley, for garnish Tabasco sauce (optional)

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion, celery, bell pepper and garlic
3. Cover and cook until softened, about 7 minutes
4. Stir in the rice, beans, diced tomatoes, crushed tomatoes, chiles, thyme, marjoram, salt and black pepper to taste
5. Add the broth, cover and simmer until the vegetables are soft and the rice is tender, about 45 minutes
6. Sprinkle with parsley and a splash of Tabasco, if using and serve

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