Smoky Vegetable Jambalaya

Warm up with a hearty, smoky vegetable jambalaya that’s as comforting as it is delicious! Perfect for using pantry staples and packed with flavor, this dish is sure to become a favorite.

• Ingredients:

1. 120g dried kidney beans (soaked overnight) or 400g tin kidney beans (drained)
2. Olive oil, for frying
3. 1 onion, finely chopped
4. 2 garlic cloves, crushed
5. 2 tsp smoked paprika
6. 1 tsp dried oregano
7. 1 tsp dried thyme
8. 1 tsp fennel seeds
9. 150g brown basmati rice
10. 1 bay leaf
11. 400g tin chopped tomatoes
12. 2 vegetable stock cubes, crumbled
13. 750ml boiling water
14. 500g mixed frozen vegetables

• Method:

1. Prepare Beans: If using dried kidney beans, cook them in boiling water for 10 minutes, then simmer for 1-2 hours until soft. Drain and set aside.
2. Cook Base: Heat a splash of oil in a casserole dish over medium-low heat. Sauté onion and garlic for 5 minutes until soft. Add smoked paprika, herbs, and fennel seeds, cooking for 30 seconds more.
3. Add Rice: Stir in the rice, bay leaf, beans (cooked or tinned), chopped tomatoes, stock cubes, and boiling water. Bring to a simmer, cover, and cook for 25 minutes.
4. Finish Up: Stir in frozen vegetables, cover, and let stand off the heat for 5 minutes until vegetables are heated through.

Enjoy this smoky, savory jambalaya as a comforting meal any day of the week!