Red Bean Gumbo with Greens

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Posted by: Faith

 

 

* Exported from MasterCook *

 

Red Bean Gumbo with Greens

 

Recipe By : Vegetarian Cooking For Everyone-Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Beans Vegetarian

Gumbo

 

Amount Measure Ingredient -- Preparation Method

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3 bunches greens

{1 each from mustard, turnip, collards,

broccoli rabe, and kale} -- stems removed

Salt

1/3 cup safflower oil

6 tablespoons flour

1/2 cup chopped parsley

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried oregano

1 tablespoon paprika

2 bay leaves

3/4 teaspoon red pepper flakes

3/4 teaspoon pepper

2 large 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

 

* 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, 2 1/2 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.

 

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