RED BEAN VEGETABLE JAMBALAYA

By Bibigallini

A rich jambalaya to serve over whole wheat couscous

Ingredients

• 1 T olive oil
• 1 large sweet onion, sliced
• 4 large carrots, peeled and sliced into 1/2" coins
• 1/2 cauliflower, cut into florets, about 6C
• 1 large green or red pepper
• 4 cloves garlic or more to taste
• 2 cans - 14-1/2 oz ea - no-salt-added diced tomatoes
• 1 T salt-free Cajun/Creole seasoning--may substitute 1t cumin, 2 t chili powder, parsley flakes, dash Tabasco
• 1/2 t salt--pepper to taste
• 1 can red kidney beans, drained and rinsed
• Whole wheat couscous for 6 people

Details

Servings 6

Preparation

Step 1

Heat oil in a stockpot over medium heat. Add onion and carrots and cook 6 min, stirring occasionally. Add cauliflower and pepper and cook an additional 6 min, stirring occasionally. Stir in garlic, Cajun seasoning and salt. Add tomatoes and stir. Simmer with lid ajar for 25 min. Stir occasionally. Add beans and simmer 3 minutes until beans are heated through and vegetables are fork-tender. While jambalaya is cooking, prepare couscous. Serve jambalaya over couscous.

Per serving: 263 cal; 3 g fat; 11 g protein; 50 g carbs; 9 g fiber; 418 mg sodium; 0 mg cholesterol.