GUMBO Z'HERBES WITH RED BEANS

[Guest guest]

Hi, everyone. I'm on a mustard greens quest this week. Culling from my

cookbooks and pondering. If anyone has any exotic mustard greens

recipes WITHOUT ham hocks I'd appreciate them. Thanks.

Chupa

 

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GUMBO Z'HERBES WITH RED BEANS - Cajun Gumbo with Mixed Greens and Red

Beans

1/3 cup vegetable oil

1/2 cup bread flour

2 large onions, chopped

1 large green pepper, chopped

3 celery ribs, chopped

7 quarts water

1 bunch carrot tops, coarse stems discarded and leaves washed and

drained (about 5 cups packed)

5 bunches assorted greens such as beet greens, Swiss chard, kale,

collards, mustard greens, turnip greens, and/or spinach, coarse stems

discarded and remainder washed and drained

1 pound dried red kidney beans (about 2 1/2 cups), picked over

6 large garlic cloves

Accompaniment: Cajun-style White Rice

 

 

 

 

In a heavy skillet (preferably cast-iron) cook oil and flour over

moderately low heat, stirring constantly with a flat-edged metal or

wooden spatula, until roux is the dark reddish-brown color of chestnut

shells, about 45 minutes. (Alternatively, make Microwave Brown Roux

and transfer to skillet.) Roux may be made 1 week ahead, cooled

completely, and chilled, covered, in a glass or stainless-steel bowl.

Reheat roux in skillet over moderately low heat, stirring, before

proceeding. Stir in onions, bell pepper, and celery and cook, stirring

occasionally, until vegetables are softened.

In a 10- to 12-quart heavy kettle bring 4 quarts water to a boil and

add carrot tops and assorted greens. Simmer greens, stirring

occasionally, until just tender, about 15 minutes. Transfer greens

with tongs to a large shallow baking dish, letting excess cooking

liquid drip into kettle and reserving all cooking liquid. Cool greens

until they can be handles and chop coarse.

 

Stir beans and remaining 3 quarts water into reserved cooking liquid

and simmer beans, covered partially, until tender, about 1 hour.

(Older beans may take longer to cook.) Add roux mixture by large

spoonfuls, stirring well after each addition, and stir in greens,

garlic, and salt and pepper to taste. Simmer gumbo, partially covered,

stirring occasionally, 30 minutes. Gumbo may be made 2 days ahead,

cooled completely, uncovered, and chilled, covered.

 

Serve gumbo ladled over rice in large soup plates.

 

Makes 24 cups, serving 10 to 12 as a main course.

 

Source: Gourmet, January 1997

Formatted by Chupa Babi in MC: 11.05.05

 

Louisiana's " gumbo z'herbes " , from the French gumbo aux herbes, was

developed in Roman Catholic communities as a meatless dish for Lent.

Traditionally, the number of guests determines how many types of

greens go into the pot, but, if you wish to use only a few greens,

just increase their amounts to equal the total quantity called for.

Red beans are added to make this gumbo a more complete vegetarian main

course.

 

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