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    You are in: Home / Recipes / Pinto Bean Jambalaya Recipe
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    Pinto Bean Jambalaya

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 27, 2013

      This is a very tasty dish - nice and hearty! The only change I made was to use a red bell pepper vs.a green one. Bulgur is one of my new favs so I was really glad to find a recipe that uses it. Will definitely make this again! Made for ZWT9-Cajun/Creole, July, 2013.

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    • on March 31, 2011

      Having never had jambalaya I found this recipe quick, easy and fun to make. Changes I made - I doubled the recipe and used a red bell pepper and powdered garlic. I had to get Bulgar wheat from the health food store. This is very filling and tasty! I am not used to spicy foods - so next time I will likely use a mild salsa instead. This time I used a medium salsa. Either way - I will make this again! YUM!

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    • on September 07, 2010

      Fantastic!! This was so super quick & easy! DH really loved this and I think next time I might add some okra to get even more veggies in there. This was very filling yet low in fat & calories plus it looks & tastes like it took forever to make. Thanks for a keeper SmellyVegetarian!! Made for Veg*n Swap 26!!

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    • on June 07, 2010

      This was excellent! And very easy to throw together. I did find that I needed a tad bit more cooking liquid, perhaps because my salsa was a bit chunky. I ended up adding some of the liquid from the canned corn, which worked out nice with the heat of the salsa and spices. Instead of cayenne, I used 1/2 tsp of ground chipoltle powder. I LOVE spicy food, but when I cook for others, I have to watch sometimes how heavy handed I am with the 'heat". Plus my salsa was "hot" so I didn't want to make it too fiery!

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    • on November 20, 2008

      Delish. This was tasty, easy and fast- making this a great weeknight meal. I served it with steamed green beans and there's plenty left over for lunches. I used a spicy salsa which gave this a nice kick. Thanks for posting, I would make this again. Made for the Nov. 08 veggie swap.

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    • on September 25, 2007

      Agreed, very good and quite filling. My only problem with this recipe would be it's sometimes hard for me to find bulgur in the grocery store. This time I found a "whole grain" mix of bulgur and toasted orzo pasta. Cooked bulgur has a dense and meaty texture which made this recipe filling. The recipe did not state whether to drain the canned beans and corn, but I did (and used a 10 ounze package of frozen corn instead of canned), so I added another 1/2 cup of vegetable broth. Also, for my BF's sake I added a mild salsa (tequila and lime flavored) and added extra hot sauce to my portion:D Thanks!

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    Nutritional Facts for Pinto Bean Jambalaya

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 284.4
     
    Calories from Fat 36
    12%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 486.5 mg
    20%
    Total Carbohydrate 54.9 g
    18%
    Dietary Fiber 13.7 g
    55%
    Sugars 7.3 g
    29%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    vegetable broth

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