Serves 6
525 min
Red Kidney Bean Jambalaya
Recipe GLPR3b5e1fb8a3d5e6
A hearty, plant-based Cajun-inspired jambalaya loaded with tender red kidney beans, brown rice, and a medley of fresh vegetables including carrots, celery, bell peppers, eggplant, and green beans, seasoned with warm spices like thyme, sage, and marjoram, finished with a touch of liquid smoke and sriracha heat.
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Ingredients
2/3 cup dried brown rice
2/3 cup dried red kidney beans
1 small white or red onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, sliced
3 handfuls fresh green beans, chopped
2 medium tomatoes, diced
1 red bell pepper, seeded and chopped
1 medium eggplant, chopped
2 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon dried marjoram
2 teaspoons ground sage
1 teaspoon celery seed
1/2 to 1 teaspoon liquid smoke, to taste
1 teaspoon sriracha hot sauce, or to taste
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper, to taste
3 cups vegetable stock
Directions
Rinse the dried kidney beans and brown rice separately under cool water. Place the kidney beans in a medium bowl and cover completely with water. Place the brown rice in a separate bowl and cover with water. Let both soak for at least 8 hours or overnight at room temperature.
Drain and rinse the soaked kidney beans thoroughly. Transfer them to a medium saucepan and cover with fresh water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer gently for about 1 hour, or until the beans are tender but still hold their shape. Drain and set aside.
Meanwhile, drain and rinse the soaked brown rice; set aside.
Heat the olive oil in a large saucepan or heavy pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
Stir in the minced garlic, sliced carrots, sliced celery, and chopped green beans. Cook for another 5 minutes, stirring frequently.
Add the diced tomatoes, chopped red bell pepper, chopped eggplant, ground sage, dried thyme, dried marjoram, and celery seed. Stir well and cook for 2 to 3 minutes to allow the spices to bloom.
Pour in the vegetable stock and add the drained brown rice and cooked kidney beans. Stir to combine, then bring the mixture to a boil over high heat.
Reduce the heat to medium-low, cover the pot, and simmer for about 45 minutes, stirring occasionally, until the brown rice is tender and has absorbed most of the liquid.
If the jambalaya becomes too dry during cooking, add more water a little at a time, stirring to prevent sticking.
Once the rice is tender, season with the liquid smoke, sriracha hot sauce, sea salt, and fresh ground black pepper. Taste and adjust seasonings as desired, adding more liquid smoke, sriracha, salt, pepper, or additional herbs to your preference. Serve hot.
