Red Bean Jambalaya

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.