Red Bean Jambalaya

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 celery ribs, chopped
• 1 medium green bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 3 cups cooked dark red kidney beans, drained and rinsed (two 15.5 oz cans)
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 (4 ounce) can mild green chilies, drained
• 1 teaspoon dried thyme
• 1 teaspoon salt
• fresh ground black pepper
• 2 12 cups vegetable broth
• 1 tablespoon chopped fresh parsley, for garnish
• Tabasco sauce

1. In a big saucepan, heat the oil over medium heat; add in onion, celery, bell pepper, and garlic; cover and cook until softened, about 7 minutes.
2. Stir in the rice, beans, diced tomatoes, crushed tomatoes, chiles, thyme, marjoram, salt, and black pepper to taste.
3. Add in the broth; cover and simmer until vegetables are soft and the rice is tender, about 45 minutes.
4. Sprinkle with parsley and a splash or two of Tabasco (to taste) and serve.

olive oil, yellow onion, celery, green bell pepper, garlic, longgrain rice, kidney beans, tomatoes, tomatoes, green chilies, thyme, salt, fresh ground black pepper, vegetable broth, fresh parsley, tabasco sauce

Taken from www.food.com/recipe/red-bean-jambalaya-420325 (may not work)