Bean Jambalaya
The addition of beans to this Louisiana classic creates a uniquely different dish. Recommended variations: add a pound of medium, peeled and deveined shrimp during the last 10 minutes of cooking, or make this a tasty vegetarian dish by omitting the ham.
3 tablespoons vegetable oil
2 medium onions, thinly sliced
2 large cloves garlic, minced
2 cups sliced celery
1 large green bell pepper, chopped
1 28-ounce can plum tomatoes, chopped (reserve juice)
2 cups lean cubed cooked ham
1 48-ounce jar Randall Mixed Beans, drained and rinsed
1/2 teaspoon salt
1 teaspoon hot pepper sauce
1 teaspoon thyme leaves
1/2 cup long grain white rice
2 cups tomato juice (include reserved juice from
tomatoes)
1 cup chicken broth
1/4 cup chopped fresh parsley
In a large, heavy pot heat the oil. Add the onions, garlic and celery. Cook, stirring, for 5 minutes.
Stir in the green pepper and cook 3 minutes more.
Add the chopped tomatoes, ham and beans. Stir just to mix well. Season with the salt, hot sauce and thyme.
Stir in the rice. Add the tomato juice and chicken broth. Bring to a boil, stirring only a couple of times.
Cover and allow to simmer, undisturbed, for 20 to 25 minutes, or until the rice is tender and most of the liquid has been absorbed.
Allow to rest, covered, for 10 minutes. Toss in the parsley and serve. Pass the hot sauce for a spicier dish.
8 to 10 servings
Beans, when combined with rice, are a main staple in the diets of many cultures, particularly Hispanic. The addition of rice completes the nutritive protein value of the dish.