Black Bean Jambalaya
Treat yourself to Black Bean Jambalaya for dinner tonight – a super flavorful and healthy dish that's easy to make. This recipe combines wholesome brown rice, black beans, and a mix of veggies, creating a satisfying and nutrient-packed meal. With earthy mushrooms, bell peppers, and flavorful spices, this jambalaya is not only delicious but also supports a balanced, plant-based lifestyle. This vegan version will prove to you that meats are not necessary for a flavorful jambalaya recipe.
Equipment
- 1 large pot or dutch oven
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 1-2 T olive oil
- 8 ounces baby bella mushrooms sliced
- 1 red bell pepper diced
- 1 medium onion diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 can 15 ounce tomato puree
- 1 can 15 ounce stewed tomatoes
- 1 T oregano
- ½ t black pepper
- ½ t salt
- ½ t ground cayenne
- 1-2 t hot sauce
Instructions
- In a medium saucepan, cook the rice in vegetable broth. Combine the rice and broth, bring to a simmer. Stir, then cover and cook over medium-low heat until the rice is tender (about 35 minutes). If the package directions for your brown rice are different, follow the package directions. Remove from heat and set aside.
- In a large pot, heat the oil over medium heat. Add the vegetables and cook for 6-7 minutes or until tender.
- Add the oregano, pepper and salt and cook for about 30 seconds.
- Add the remaining ingredients.
- Cook over medium-low heat for 15-20 minutes. Stir periodically and break up the tomatoes a bit.
- Turn off the heat and fold in the prepared rice.
- Serve warm in large bowls. Sprinkle with parsley, jalapeno pepper, green onions, or other toppings of your choice.