Red Bean Vegetable Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon vegetable oil1 large onion, sliced4 large carrots, peeled and sliced into 1/2-inch coins1/2 cauliflower, cut into florets, about 6 cups1 large green pepper, cut into 1-inch pieces2 cloves garlic, peeled and chopped2 cans (14.5 ounces each) no-salt-added diced tomatoes (such as Muir Glen)1 tablespoon salt-free Cajun/Creole seasoning (such as the Spice Hunter)1/2 teaspoon salt1 can (15 ounces) red kidney beans, drained and rinsed1 package (7.6 ounces) whole-grain couscous
1. Heat oil in a stockpot over medium heat. Add the onion and carrots and cook 6 minutes, stirring occasionally. Add cauliflower and pepper and cook an additional 6 minutes, stirring occasionally.
2. Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.
3. Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.
4. While jambalaya is cooking, prepare couscous following package directions.
5. Serve jambalaya over couscous.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
2. Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally.
3. Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender.
4. While jambalaya is cooking, prepare couscous following package directions.
5. Serve jambalaya over couscous.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 280.0
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 679.0 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 9.4 g
- Protein: 12.5 g
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