Yvies Prawn and Turtle bean Jumbalaya
Serves 2/3 with good appetites
- Olive oil
- 1 onion, finely chopped
- 1 tsp of smoked paprika
- 2 sticks celery, finely chopped
- 1 green pepper, diced
- 1 or 2 red chilli, chopped
- 1 tsp dried oregano
- 1 tsp dried or fresh thyme
- 2 cups of whole grain brown rice washed
- 4 cups of water
- 350g king prawns
- Tin of Black Turtle Beans
- 1 lime
- Sea salt and black pepper
- (optional) a tsp of Hot chilli powder
This recipe is my best friends favourite and mine too. It’s perfect for very busy people, as it is made in one pot and is very healthy and satisfying. You can keep in the fridge for 3 days or freeze it in little tin foil dishes, take it to work for lunch as you can eat it hot or cold.
1 Part boil rice for approx 5 to 7 mins. Rinse well under cold water. Set aside.
2 Devein the cooked prawns to clean the insides, rinse and dry with kitchen paper leave on a plate. Set aside
3 Put the cooked beans in a bowl and pour over the squeezed lime juice. Set aside
4 Warm the oil in a large frying pan, put in the garlic and paprika and sweat (do not burn) for about 5 mins. Next throw in onion, celery, seasoning, chilli and the pepper and cook gently for 10 minutes until soft.
5 Stir in the rice and half the stock. Then gradually add the rest of stock throughout for another 10 mins until there’s a nice bite to the rice. You can add the chilli powder here if you love lots of fire.
6 Add the prawns and beans