I used to make this recipe in the Cafe, but it has been a while since I last pulled it out. My associate, Jame, created it for a group I was leading on healthy eating. I asked him to use kidney beans and brown Basmati rice in six different dishes so busy people could make all the rice and beans on the weekend and make up a quick dish with them each night of the week. His creations were fantastic!
This is a delicious vegan Jambalaya, and I decided to resurrect it. Unfortunately when I went hunting for a picture, what I had wasn’t the best resolution — and I wasn’t 100% sure what stage the recipe was when I recorded it in my files. I mean, the ingredients and seasonings are all the correct ones, but I remember bumping up some of the seasonings and am not sure if that made it into the record.
Anyway, here it is for now, and one day soon I’ll make it in a reduced size — and check the seasonings. In fact, now that I have an Instant Pot, I might just make it very soon and work out the times for that. If you try it before I do, let me know how it is and if you needed to make any changes.
KIDNEY BEAN JAMBALAYA
- Kidney beans, 6 cups cooked
- Brown Basmati rice, 6 cups cooked (2 c. dry with 1 tsp. salt, 2 TB extra virgin olive oil)
- 1/2 cup extra virgin olive oil
- Green bell peppers, 2 cut in one in. chunks
- Red bell peppers, 2 cut in one in. chunks
- 2 onions cut in one in. chunks
- Garlic, 1 TB
- Smoked paprika, 1 tsp.
- Basil, crushed, 1/2 tsp.
- Rosemary, crushed, 1/2 tsp.
- Thyme, crushed or ground, 1/2 tsp.
- Salt, 2 tsp.
- Hot paprika, 1/4 – 1 tsp. depending on your taste for heat
Saute the peppers and onion with the garlic in the extra virgin olive oil until slightly softened. Add the remaining seasonings and sauté for a moment longer. Remove from heat. When the rice and kidney beans are ready, gently fold the beans and rice together with the peppers and onion. Serve and enjoy.