Black Bean Jambalaya

[Guest guest]

Hi!

 

First, let me apologise to all experts on American cooking, as this probably

bears no resemblance to any jambalaya recipe you've ever come across!

Whatever you call it, it's easy, pretty quick and doesn't create much

washing up! I think real jambalaya is supposed to have celery in it - can't

stand the stuff myself, but feel free to add a couple of sticks instead of

or as well as the carrots.

 

 

Black Bean Jambalaya (serves 4)

 

1 onion, chopped

1 lrg carrot, chopped fairly small

1 green pepper, chopped

1 fresh green chilli, chopped small (if you have it, but not essential)

1/4 - 1/2 teasp cayenne pepper (depending on how hot you like it, but should

be spicy)

8oz white rice, washed and well drained

tin tomatoes

tin black beans, rinsed and drained

squeeze tomato puree

good dash worcester sauce + 1 teaspn yeast extract (or veg stock cube)

Salt and pepper

 

Use a large, deep frying pan (I use a wok) with a lid. Add about a tblsp

oil to the pan, fry onions for a min, add carrots, stir round, cover and let

cook for a few mins otherwise the carrots stay crunchy. Add green pepper

and after cooking for another couple of mins, the chilli if using and fry

for another min. Add the rice and stir so all the grains get coated with

oil, then add the tomatoes and break them down a bit. Add the cayenne,

about a pint of hot water, tom puree, worcs sauce + yeast extract (or stock

cube), S & P and the beans. It needs a fair amount of salt because of the

rice, but check how salty your stock is. Bring to the boil. Turn heat down

as low as poss, cover pan and cook for about 20 mins until rice is cooked.

Give it a stir a few times so the rice doesn't stick, and add more water if

it's getting too dry as the rice absorbs a lot. It should be served fairly

moist but with no obvious liquid. Check seasoning too as it may need extra

salt or cayenne. Pile onto plates, and voila!

 

Leftovers can be reheated - add extra water as it soaks into the rice, and

the rice gets a bit broken up with the stirring (hence we call the next

day's serving 'Bean Mush'!), but it still tastes good.

 

Enjoy!

Liz