Red Kidney Bean Jambalaya

Kidney Bean Jamalaya

This thick and hearty vegetable stew is a vegetarian version of the classic spicy Cajun jambalaya stew loaded with red kidney beans, brown rice and plenty of vegetables. And once the beans are cooked, it's essentially a simple one-pot meal with everything you need for a complete meal. The Cajun blend of herbs really complements everything in the dish and it makes a fair amount too so you can share with friends and have leftovers besides. Adjust the hot sauce according to taste, and be sure not to skip the liquid smoke as it adds an essential flavor.

Red Kidney Bean JambalayaRed Kidney Bean Jambalaya
Recipe by
Cuisine: American South
Published on May 6, 2016

Thick and hearty, spicy and smoky vegetarian version of Cajun jambalaya loaded with kidney beans, brown rice and plenty of vegetables

Preparation: 20 minutes
Cooking time: 2 hours

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  • 2/3 cup dried kidney beans (2 cups cooked or 1 19 oz can)
  • 2/3 cup dried brown rice (2 cups cooked)
  • 2 tablespoons olive oil
  • 1 small white or red onion, diced
  • 2 cloves garlic, minced or crushed
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • a few handfuls of green beans, chopped
  • 2 medium tomatoes, diced
  • 1 red bell pepper, seeded and chopped
  • 1 medium eggplant, chopped
  • 2 teaspoons ground sage
  • 2 teaspoons dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon celery seed
  • 3 cups vegetable stock
  • 1/2 to 1 teaspoon liquid smoke, to taste
  • 1 teaspoon sriracha or other hot sauce
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper
  • 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.

  • 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. Drain and set aside.

  • Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté 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.

  • 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. 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.

Makes 6 servings


Other kidney bean dishes to enjoy from my kitchen:
Kidney Bean Curry ( Rajma )
Spicy Kidney Bean and Chickpea Stew
Thai Coconut Mushroom Soup with Kidney Beans
Vegetarian Jamaican Patties


Jacqueline Meldrum said...

Oh tasty Lisa! Thanks for submitting it to Meat Free Mondays. I did of course feature it. Fab photos! Stumbled, pinned and yummed.

jeenaskitchenrecipes said...

This looks interesting and Delicious....

Chris said...

This is hands down the best jambalaya I have ever had! I added 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp chipotle, a jalapeño, and 3 cups of okra. I also used 2 15oz cans of beans, and increased the water to 5 cups. I sprinkled on some parsley at the end and the juice from half a lemon. Served with toasted cheddar bread. AWESOME!!!

Lisa Turner said...

So glad you enjoyed the dish Chris. Love your variations.