Red Bean Vegetable Jambalaya

Red Bean Vegetable Jambalaya

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    large onion, sliced

  • 4

    large carrots, peeled and sliced into ½-inch coins

  • ½

    cauliflower, cut into florets, about 6 cups

  • 1

    large green pepper, cut into 1-inch pieces

  • 2

    cloves garlic, peeled and chopped

  • 2

    14½ - ounce cans no-salt-added diced tomatoes (such as Muir Glen)

  • 1

    tablespoon salt-free Cajun/Creole seasoning (such as the Spice Hunter)

  • ½

    teaspoon salt

  • 1

    15 - ounce can red kidney beans, drained and rinsed

  • 1

    7.6 - ounce package whole-grain couscous

Directions

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. Stir in the garlic, tomatoes, Cajun seasoning and salt. Simmer with lid ajar for 25 minutes. Stir occasionally. Add beans and simmer 3 minutes, until beans are heated through and vegetables are fork-tender. While jambalaya is cooking, prepare couscous following package directions. Serve jambalaya over couscous. Makes 6 servings.


Nutrition

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