Ingredients
-
1
-
1
-
1/2
-
1/2
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
Pinto Bean Jambalaya, I can’t remember which cookbook I pulled this from…but it is very yummy and filling. I highly recommend a nice spicy salsa!, I wanted to make a quick Jambalaya, but looked and all I had was pintos and googled this. Happily we had everything but the corn. It was really good. I added some shredded kale. Made rice quickly in instant pot and have leftovers, but will try with bulgur. Great quick meal. I added two defrosted vegan sausages and my husband added two pork sausages. We liked it without the “meat” too!, This is a very tasty dish – nice and hearty! The only change I made was to use a red bell pepper vs.a green one. Bulgur is one of my new favs so I was really glad to find a recipe that uses it. Will definitely make this again! Made for ZWT9-Cajun/Creole, July, 2013.
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Steps
|
1
Done
|
Warm Oil Over Medium-High Heat. Add Onions, Celery, Green Peppers, and Garlic. Cook 4-5 Minutes. |
|
2
Done
|
Stir in Salsa, Tomato Sauce, Bulgur, Thyme, Cayenne, and 1/4 C Veggie Broth. Bring to a Boil, Then Reduce Heat to Low and Simmer, Covered, 10 Minutes. |
|
3
Done
|
Stir in Beans, Corn, and Remaining Stock. Cover and Simmer 10 More Minutes, Until Bulgur Is Cooked. |
