Red Kidney Bean Jambalaya
This vibrant Red Kidney Bean Jambalaya is a hearty vegan dish where smoky spices meet tender vegetables and creamy beans. Brown rice soaks up the deep flavors of thyme, marjoram, and garlic, while eggplant and green beans add a satisfying bite. A pinch of celery seed and a dash of cayenne pepper bring just the right amount of warmth without overpowering the dish. Worth making for its bold, balanced flavors and the way it turns simple pantry staples into a satisfying, one-pot meal.
Ingredients
- brown rice2.0 cups
- carrots2.0 medium
- celery2.0 stalks
- celery seed1.0 teaspoon
- kidney beans2.0 cups
- marjoram1.0 teaspoon
- thyme2.0 teaspoons
- eggplant1.0 medium
- garlic2.0 cloves
- green beans3.0 handfuls
- ground pepper6.0 servings
- ground sage2.0 teaspoons
- liquid smoke0.5 teaspoon
- olive oil2.0 tablespoons
- bell pepper1.0
- onion1.0 small
- sea salt1.5 teaspoons
- sriracha1.0 teaspoon
- tomatoes2.0 medium
- vegetable stock3.0 cups
Nutrition
Directions
- 1
Rinse the brown rice and cook in 4 cups of water until tender, about 45 minutes, then drain and set aside.
- 2
Dice the onion, bell pepper, celery, and carrots. Mince the garlic. Cut the eggplant into 1-inch cubes and trim the green beans into 1-inch pieces.
- 3
Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, celery, and carrots; sauté until softened, about 5 minutes.
- 4
Stir in the garlic, celery seed, marjoram, thyme, ground sage, and sea salt; cook for 1 minute until fragrant.
- 5
Add the diced tomatoes, kidney beans, eggplant, green beans, vegetable stock, liquid smoke, and sriracha. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- 6
Stir in the cooked brown rice and ground pepper. Cook for another 5 minutes until heated through.
- 7
Adjust seasoning with additional salt, pepper, or sriracha if desired. Serve hot.
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