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Pinto Bean Jambalaya

  • 35minutes
  • 284calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14.79 ml oil

  2. 236 1/29 ml onion

  3. 118 1/59 ml celery

  4. 118 1/59 ml green pepper

  5. 2 garlic cloves

  6. 236 1/29 ml salsa

  7. 236 1/29 ml tomato sauce

  8. 236 1/29 ml bulgur

  9. 2.46 ml thyme

  10. 1 1/53 ml cayenne pepper

  11. 118 1/59 ml vegetable broth

  12. 411.06 g can pinto beans

  13. 311.84 g can corn

Instructions Jump to Ingredients ↑

  1. Warm oil over medium-high heat. Add onions, celery, green peppers, and garlic. Cook 4-5 minutes.

  2. 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. Stir in beans, corn, and remaining stock. Cover and simmer 10 more minutes, until bulgur is cooked.

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