Red Bean Jambalaya

Submitted by ratherbeswimmin

"In '1,000 Vegan Recipes' by Robin Robertson"

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 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 dark red kidney beans, drained and rinsed (two 15.5 oz cans)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 (4 ounce) can mild green chilies, drained
• 1 teaspoon dried thyme
• 1 teaspoon salt
• fresh ground black pepper
• 2 1⁄2 cups vegetable broth
• 1 tablespoon chopped fresh parsley, for garnish
• Tabasco sauce

directions

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