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This is so good ..... it's nice to have meatless meals a couple of days a week and this one is really good!
Red Bean Vegetable Jambalaya
Makes: 6 servings Prep 20 mins Cook 40 mins
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 1/2ounce 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 7.6ounce 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.
Recipe source: http://www.familycircle.com/recipe/beans/red-bean-vegetable-jambalaya/
Red Bean Vegetable Jambalaya
Makes: 6 servings Prep 20 mins Cook 40 mins
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 1/2ounce 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 7.6ounce 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.
Recipe source: http://www.familycircle.com/recipe/beans/red-bean-vegetable-jambalaya/