Red bean gumbo with greens

Yield: 4 servings

Measure Ingredient
3 bunches Greens
\N \N {1 each from mustard; turnip, collards,
\N \N Broccoli rabe; and kale}, stems
\N \N ; removed
\N \N Salt
⅓ cup Safflower oil
6 tablespoons Flour
½ cup Chopped parsley
1½ teaspoon Dried thyme
1½ teaspoon Dried oregano
1 tablespoon Paprika
2 \N Bay leaves
¾ teaspoon Red pepper flakes
¾ teaspoon Pepper
2 larges Onions; chopped
2 \N Bell peppers; cut into 1/2\"
\N \N ; pieces
3 \N Ribs celery; chopped
5 \N Cloves garlic; minced
2 \N 15 oz. cans red kidney beans; rinsed

* Cook the greens in a large pot of boiling salted water until they're tender, about 12 minutes. Scoop them out, reserving the water. Coarsely chop and set aside.

* Meanwhile, make the roux: In a wide, heavy soup pot, heat the oil over medium-high heat. Whisk in the flour; reduce the heat to low, and cook, stirring constantly with a flat wooden spoon, until the roux is reddish brown, 10 to 15 minutes. {The red roux is what gives the gumbo its distinctive rich taste.} Stir in the seasonings, then add the vegetables.

Cook for 5 minutes, then stir in the garlic, 2½ teaspoons salt, and 2 quarts water or liquid from the greens. Continue stirring until the liquid comes to a boil, then lower the heat and simmer for 20 minutes. Add the beans and greens and cook for 15 minutes more. Salt and pepper to taste.

Recipe by: Vegetarian Cooking For Everyone-Deborah Madison Converted by MM_Buster v2.0l.

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