Smoky vegetable jambalaya

Smoky vegetable jambalaya

This is made possible by BBC Foods!


  • 120g/4½oz dried kidney beans, soaked overnight or 400g tin kidney beans, drained
  • olive oil, for frying
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 150g/5½oz brown basmati rice
  • 1 bay leaf
  • 400g tin chopped tomatoes
  • 2 vegetable stock cubes, crumbled
  • 750ml/26fl oz boiling water
  • 500g/1lb 2oz mixed frozen vegetables


  1. Drain the soaked beans in a colander, dried beans to be exact. Then tip into a saucepan and cover with plenty of fresh cold water.

  2. Bring to the boil and cook at a rapid boil for 10 minutes, then reduce the heat and simmer gently for 2 hours.

  3. Heat a splash of oil in a wide casserole over medium heat and fry the onion and garlic gently for 5 minutes.

  4. Add the smoked paprika, herbs, and fennel seeds, and fry for 30 seconds more. Once done, start stirring the rice.

  5. Add the bay leaf, cooked, and or tinned, beans, chopped tomatoes, stock cubes, and boiling water. Cover with a lid and cook for 25 minutes.

  6. Stir in the frozen vegetables, cover with a lid and remove from the heat. Leave to stand for 5 minutes or until the vegetables are warmed through.

Banner and Image Credit: BBC

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