You are here

Red Bean Vegetable Jambalaya

Red Bean Vegetable Jambalaya

Nutrition Facts
  • cal. (kcal) 263
Red Bean Vegetable Jambalaya
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 40 mins
  • 0
  • 1
  • 2
  • 3
  • 4
by 6 people
add your rating thank you for rating | add a comment

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 4 large carrots, peeled and sliced into 1/2-inch coins
  • 1/2 cauliflower, cut into florets, about 6 cups
  • 1 large green pepper, cut into 1-inch pieces
  • 2 cloves garlic, peeled and chopped
  • 2 14 1/2 - ounce cans no-salt-added diced tomatoes (such as Muir Glen)
  • 1 tablespoon salt-free Cajun/Creole seasoning (such as the Spice Hunter)
  • 1/2 teaspoon salt
  • 1 15 - ounce can red kidney beans, drained and rinsed
  • 1 7.6 - ounce package whole-grain couscous

Directions

  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. Makes 6 servings.

Nutrition Information for Red Bean Vegetable Jambalaya

Servings Per Recipe: 6
PER SERVING: 263 cal., 3 g total fat 418 mg sodium, 50 g carb. (9 g fiber), 11 g pro.

Love it? Share now!

Comments

Loading comments...