1 package Contessa Jambalaya
1 tablespoon olive oil
1/2 yellow onion, diced
12 ounce can chopped tomatoes in juice
1/2 cup canned kidney beans
1/2 cup canned white beans
1/2 cup canned cannellini beans
2 cups low-sodium chicken stock
Corn bread (optional)
Heat olive oil in a large pot over medium heat. Add onions and sautee until onions become translucent.
Add Contessa Jambalaya, tomatoes, beans and chicken stock.
Reduce heat to medium and simmer for 10 minutes, or until slightly thick.
Serve with corn bread, if desired.
Posted on 09/29/2015 at 01:20 AM