Vegan Jambalaya with Red Beans and Okra
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Ingredients
- 400 g tinned red kidney beans
- 200 g okra, sliced
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 350 g long-grain white rice
- 500 ml vegetable stock
- 2 tbsp cajun seasoning
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 557 kcal
- Protein
- 17.3 g
- Carbohydrate
- 95.3 g
- of which sugars
- 9.1 g
- Fat
- 9.1 g
- of which saturates
- 1.6 g
- Fibre
- 12.5 g
- Salt
- 2.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large, deep pan and cook the onion, green pepper and celery stalks for 6-7 minutes until softened.
- 2
Add the garlic cloves and cajun seasoning and cook for 1 minute, then add the okra and cook for 3-4 minutes.
- 3
Stir in the tinned chopped tomatoes, long-grain white rice, vegetable stock and red kidney beans. Bring to a simmer, cover and cook for 20 minutes until the rice is tender.
- 4
Rest for 5 minutes off the heat, fork through to separate the grains, and serve.
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