{"id":3383,"date":"2017-12-10T20:12:13","date_gmt":"2017-12-11T02:12:13","guid":{"rendered":"https:\/\/vegetatingwithleslie.org\/?p=3383"},"modified":"2017-12-10T21:13:39","modified_gmt":"2017-12-11T03:13:39","slug":"kidney-bean-jambalaya","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=3383","title":{"rendered":"Kidney Bean Jambalaya"},"content":{"rendered":"

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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!<\/p>\n

This is a delicious vegan Jambalaya, and I decided to resurrect it. Unfortunately when I went hunting for a picture, what I had wasn\u2019t the best resolution \u2014 and I wasn\u2019t 100% sure what stage the recipe was when I recorded it in my files. \u00a0I 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.<\/p>\n

Anyway, here it is for now, and one day soon I\u2019ll make it in a reduced size \u2014 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.<\/p>\n

KIDNEY BEAN JAMBALAYA<\/p>\n

Ingredients<\/strong><\/p>\n