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