Pinto Bean Jambalaya

It’s vegetarian week! Today, tomorrow, and Thursday are meat-free dinners. I’ve gotten a little scepticism from the fam but they’re game.  🙂  Tonight’s meatless selection? Pinto Bean Jambalaya!  I know, I know…how can you have jambalaya without shrimp and sausage? Trust me! This dish is packed with flavor and you’ll never notice there isn’t any meat. Add some cornbread and sweet tea for a truly Southern meal or just serve it up with a green salad or some mixed vegetables. Either way, enjoy!

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Pinto Bean Jambalaya
Serves 4

1 tablespoon canola oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
2 garlic cloves, minced
1 cup salsa (heat up to you!)
1 cup tomato sauce
1 cup bulgur
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/2 cup low-sodium vegetable broth, divided
1 can (19 ounce) pinto beans, drained and rinsed
1 cup drained canned corn (I used frozen)

1. In a large non-stick skillet over medium heat, warm the oil. Add the onions, celery, green peppers, and garlic; cook, stirring frequently, for 4 to 5 minutes, or until just tender.

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2. Stir in the salsa, tomato sauce, bulgur, thyme, red pepper, and 1/4 cup of the stock. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes.

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3. Stir in the beans, corn and the remaining 1/4 cup stock. Cover and simmer for 5 to 10 minutes longer, or until bulgur is cooked.

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Calories 320; Fat 6.2g; Fiber 12.9g; Sodium 596mg

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