Red Kidney Bean Jambalaya

Red Kidney Bean Jambalaya

Description: Red Kidney Bean Jambalayan is a main course that serves 6. One portion of this dish contains approximately 18g of protein, 6g of fat, and a total of 393 calories. For $1.68 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 53 people were glad they tried this recipe. A mixture of vegetable stock, tomatoes, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is typical of Cajun cuisine. It is brought to you by From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a tremendous chefcipe score of 99%. Users who liked this recipe also liked Red Kidney Bean Jambalaya, Red Kidney Bean Salad, and Red Kidney Bean Curry.

Diets & Intolerances
vegan | vegetarian | gluten free | dairy free | very healthy |

Weight watchers points: 9

Prep Time
45 minutes
Total Time
45 minutes

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  • 2 cups brown rice
  • 2 medium carrots
  • 2 stalks celery
  • 1 teaspoon celery seed
  • 2 cups kidney beans
  • 1 teaspoon marjoram
  • 2 teaspoons thyme
  • 1 medium eggplant
  • 2 cloves garlic
  • 3 handfuls green beans
  • 6 servings ground pepper
  • 2 teaspoons ground sage
  • 1/2 teaspoon liquid smoke
  • 2 tablespoons olive oil
  • 1 bell pepper
  • 1 small onion
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon sriracha
  • 2 medium tomatoes
  • 3 cups vegetable stock


  1. Rinse the kidney beans and brown rice separately. Cover the kidney beans with water and soak for 8 hours or overnight. In a separate bowl, cover the brown rice with water and soak for 8 hours or overnight.
  2. Drain and rinse the kidney beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender but not falling apart.
  3. Drain and set aside.
  4. Heat the oil in a large saucepan over medium heat. When hot, add the onion and saut for 5 minutes. Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes. Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes.
  5. Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans. Bring to a boil, reduce heat to medium low, cover, and cook, stirring occasionally, for 45 minutes or until the rice is tender.
  6. Add water as necessary if the stew becomes too dry.Season with sriracha, salt and pepper, and taste for seasoning add more liquid smoke, sriracha, salt, pepper or herbs as desired.