A one-pot vegetable jambalaya with smoked paprika, herbs, and frozen vegetables simmered with rice and beans.
Adjust▾
🌐Translate
⋯
| prepIf using dried beans: soak overnight, drain, rinse, cover with fresh cold water, bring to a boil, boil rapidly 10 min, then simmer 1–2 hours until soft, drain and cool | ||||
| 120 g dried kidney beans, soaked overnight (or 400 g tin kidney beans, drained) | Add bay leaf, beans, tomatoes, stock & water, simmer covered 25 min | Stir in frozen vegetables, cover, stand 5 min | ||
| olive oil, for frying | Fry onion & garlic 5 min until soft | Fry spices & fennel 30 sec, stir in rice | ||
| 1 onion, finely chopped | ||||
| 2 garlic cloves, crushed | ||||
| 2 tsp smoked paprika | ||||
| 1 tsp dried oregano | ||||
| 1 tsp dried thyme | ||||
| 1 tsp fennel seeds | ||||
| 150 g brown basmati rice | ||||
| 1 bay leaf | ||||
| 400 g tin chopped tomatoes | ||||
| 2 vegetable stock cubes, crumbled | ||||
| 750 ml boiling water | ||||
| 500 g 2 oz mixed frozen vegetables | ||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free