I love rice. All types of rice from fried to rice in soup. I also really love one pot dishes as it saves on washing up and you can probably tell by now that i’m all about taste and all about ease! This dish is beautiful. It freezes incredibly well, you put all ingredients in the pot and pretty much just let it cook and you can add as much or little of the spices as you like to make it absolutely a personal dish.
I also really love butter beans. I think most people have an ingredient which reminds them of being a child. For me it is butter beans. They remind me of my Papa (my mum’s dad) because he used to make scotch broth (butter bean soup) for me when I was a child with extra butter beans because I loved them so much. As such whenever I have butter beans I think of my Papa who was such an important part of my life so this ingredient is one of my all time favourites.
As I had made brownies earlier today I decided to make this dish to go along with the American theme of the day. A week later than 4th July but who’s counting right? This recipe makes loads so feel free to half the quantity or freeze what you don’t use.
1 tbsp oil
2 chopped onions (as fine as you like, as this is a dish which is all about the veg I do them fairly thick)
2 green chopped green peppers (again as finely as you like)
4 stalks celery chopped
3 garlic cloves
1 1/2 cups water
2 400g cans diced tomatoes with the juice
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/4 tsp fennel seeds (I actually really love fennel so tend to use slightly more)
1 1/2 cups uncooked rice (you can use whichever rice you prefer but I love brown rice as it gives an extra bite to the dish)
400g butter beans
400g red kidney beans
1. In a very large pan heat the oil and add the onions, pepper, celery and garlic. Cook these over a medium heat under they are slightly soft. Be sure to stir these often to prevent sticking.
2. Add the water, tomatoes and herbs when the vegetables are soft then bring to a boil.
3. Add in the rice, reduce to a low heat, cover and simmer for about 25 minutes. Depending on what rice you use this time may vary. Ensure you stir occasionally to prevent sticking.
4. When the rice is soft add in your beans, cover and simmer for another 10 minutes. Again ensure you stir occasionally.
5. When the beans are cooked through the jambalaya is ready to be eaten.
6. If you are going to freeze like mostly all dishes ensure you leave time for the jambalaya to cool completely before putting into containers. This lasts for ages but it is so nice you probably wont be able to keep it for long!