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Vegetarian Jambalaya

  • Vegetarian Jambalaya


    • 2 tablespoons olive oil
    • 2 cups chopped onion
    • 1 15-ounce package frozen spinach (thawed)
    • 2 stalks celery, chopped
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 4 cloves garlic, crushed
    • 1/2 cup mustard greens, chopped
    • 1/2 cup turnip greens, chopped
    • 1/2 cup dandelion greens, chopped
    • 1/2 cup collard greens, chopped
    • 2, 28-ounce cans diced tomatoes
    • 1 cup tomato sauce
    • 1 tablespoon dried basil
    • 1 tablespoon dried thyme
    • 1 tablespoon dried dill weed
    • 1 tablespoon dried rosemary
    • 1 tablespoon paprika
    • 2 bay leaves
    • 1 scant pinch of cloves
    • 1 tablespoon Tabasco sauce
    • 1/2 cup frozen or fresh corn
    • 1 15-ounce can black beans, drained and rinsed
    • 1 15-ounce can red beans, drained and rinsed


    1. Sauté onions, peppers, celery, and garlic, in olive oil over medium heat, 6 minutes.
    2. Add tomatoes, spices, greens, and spinach.
    3. Simmer covered, 40 minutes.
    4. Remove bay leaves.
    5. Add tomato sauce, Tabasco, and drained beans.
    6. Simmer 5 minutes more.


    12 servings (6 ounces)


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    Beans are a great way to add fiber and plant-based protein to your diet.

    When preparing dried beans, place them in a pot and cover with water. Soak these beans overnight. After soaking, rinse the beans and then simply follow your recipe. Keep in mind that the beans will expand as they soak and 1 cup dry beans will yield about 2 1/2 cups after soaking.

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