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Author Notes: This recipe is not only vegan, but absolutely delicious and very satisfying. Adding the fava beans, even though they are a bit of work, takes it over the top for me. I served this with a green salad and a glass of Spanish Garnacha, this lovely wine is excellent with the spicy Jambalaya. —The Cautious Vegetarian
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 yellow pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 2 cups long grain rice, washed & drained
- 1 28 oz tin diced tomatoes
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- salt to taste
- 4 cups vegetable broth
- 2 pounds fava beans
- Heat the oil in a large saucepan over high heat until hot, but not smoking. Add the onion, celery and yellow pepper; reduce the heat to medium and sauté for 3 to 4 minutes, stirring occasionally, until the vegetables are tender but not browned. Add the garlic and sauté one minute longer.
- Add the Cajun seasoning and rice (I used basmati rice but you could use any long grain rice you like) and stir until the rice is coated, about 30 seconds or so. Add the tomatoes, thyme, bay leaf and salt to taste. Add the broth. Bring the mixture to a boil, then place on very low heat, cover and cook for 25 to 30 minutes.
- While the rice is cooking, prepare the fava beans. Bring some water to a boil over high heat. Peel the beans, discarding the pods. Add the beans to the boiling water; reduce the heat to medium and simmer for 5 to 6 minutes for large beans, 4 to 5 for smaller ones. Drain and when cool enough to handle peel the outer shell and discard. Set aside.
- Remove the jambalaya from the heat, fluff with a fork, check for seasoning. Remove and discard the bay leaf. Top with the fava beans, cover and let sit for about 10 minutes. Spoon on to a big platter and serve immediately.