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* Exported from MasterCook *

 

Ravishing Red Bean Gumbo

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 large red onion -- diced

1 large red bell pepper -- seeded and diced

1/2 cup chopped celery

2 garlic cloves -- minced

6 cups vegetable stock -- or water

14 1/2 ounce canned tomatoes -- diced (include juice)

1 teaspoon file powder

1 teaspoon dried thyme

1 teaspoon salt

1/8 teaspoon cayenne

1 1/2 cups cooked dark red kidney beans

2 cups hot cooked long-grain rice -- (2 to 3)

tabasco sauce -- for serving

 

1. Heat the oil in a large saucepan over medium heat. Add the onion, bell

pepper, celery, and garlic, cover, and cook, stirring a few times, until

softened, about 5 minutes. Add the stock, tomatoes, file powder, thyme, salt,

and cayenne, partially cover, and simmer over medium low heat, stirring

occasionally, until the vegetables are soft and the liquid has reduced somewhat,

30 to 40 minutes.

 

2. Add the kidney beans and simmer, uncovered, for 10 minutes longer, to heat

through. Taste to adjust the seasonings.

 

3. To serve, spoon 1/2 cup rice into each soup bowl and ladle the hot gumbo on

top. Pass a bottle of Tabasco at the table. Serves 4 to 6

 

Source:

" Vegetarian Meat and Potatoes Cookbook "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 526 Calories; 10g Fat (16.9% calories

from fat); 19g Protein; 92g Carbohydrate; 12g Dietary Fiber; 4mg Cholesterol;

3143mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.

 

NOTES : For those who like the rich taste of gumbo but don't like okra, here's a

delicious non-okra gumbo made rich and vibrantly colorful with red beans, red

onion, and red bell pepper.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2839 2840 0

 

..

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