Red Bean Vegetable Jambalaya Recipe
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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 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 salt
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 package (7.6 ounces) whole-grain couscous
- 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.
- Calories 263, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 418 mg, Carbohydrate 50 g, Fiber 9 g, Protein 11 g.
- Percent Daily Values are based on a 2,000 calorie diet
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