red pepper, black bean & tomato jambalaya

Spicy, wholesome and filling, everything you want from a great rice dish. The red peppers, black beans and tomatoes are cooked in paprika before adding spicy harissa paste, rice and lime juice. We love to serve this alongside our favourite hot sauce, some natural yoghurt and a greens salad.

Serves 4 & takes 40 minutes to cook


  • 1 onion, peeled and diced

  • 3 garlic cloves, peeled and diced

  • 2 red peppers, thinly sliced

  • 2 heaped teaspoons of smoked paprika

  • 1 jar of sun-dried tomatoes (plus the oil from the jar), finely chopped

  • 250g cherry tomatoes, halved

  • 1x 400g can of black beans, drained

  • 1x 400g can of chopped tomatoes

  • 2 tablespoons of harissa paste

  • 1 veggie stock cube, mixed with 350ml of boiling water

  • 250g brown or white long grain rice

  • Juice of 1 lime

  • Pinch of salt

  • Olive oil


1. Place a large pan over a medium heat and add 2 tablespoons of the oil from the sun-dried tomatoes (or olive oil). Once warm, add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes, or until the onion feels soft.

2. Once soft, add the sliced peppers, paprika, chopped sun-dried tomatoes, chopped cherry tomatoes and black beans, Mix well and cook for 5-10 minutes until everything has become soft.

3. At this point, add the canned tomatoes, harissa pasta, veggie stock and rice. Mix well before leaving to simmer for 20-30 minutes, or until the rice has absorbed all of the water and is cooked through.

4. Once the rice has absorbed all of the water and is cooked, squeeze in the juice from the lime and mix through. Taste and season before serving.