GH: Red Bean & Collard Gumbo

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* Exported from MasterCook *

 

Red Bean & Collard Gumbo

 

Recipe By :Fall's Bounty

Serving Size : 4 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

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

1/4 c all-purpose flour

1 tbsp olive oil

1 med onion -- thinly sliced

1 med red pepper -- cut into 1/2 " pieces

1 lg celery stalk -- thinly sliced

2 garlic cloves -- crushed with a garlic press

1/2 tsp salt

1/4 tsp dried thyme

1/4 tsp ground red pepper -- cayenne

1/4 tsp ground allspice

14 1/2 ozs vegetable broth -- 1 3/4 cups

1 bunch collard greens -- tough stems trimmed, leaves

coarsely chopped (about 1 1/4 lbs)

38 ozs small red beans -- rinsed and drained

 

In nostick 5 to 6 quart saucepot, toast flour over medium heat 5 minutes or

until pale golden, stirring frequently. Transfer flour to medium bowl; set

aside.

 

In same saucepot, heat oil over medium-high heat until hot. Add onion, red

pepper, and celery, and cook 10 minutes or until vegetables are

tender-crisp, stirring occasionally. Add garlic, salt, thyme, ground red

pepper, and allspice, and cook 2 minutes, stirring.

 

Whisk broth into toasted flour until blended. Stir broth mixture and 3 cups

water into vegetables in saucepot; heat to boiling over medium-high heat.

Add collard greens to saucepot, stirring until wilted; stir in beans. Heat

gumbo to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or

until greens are tender

 

Source:

" Good Housekeeping Oct 2000 "

Yield:

" 8 c "

 

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Per Serving (excluding unknown items): 152 Calories; 5g Fat (30.3% calories

from fat); 4g Protein; 23g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol;

958mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1 Fat.

 

NOTES : Although gumbo is traditionally made with a variety of meats and

shellfish, you're not likely to be disappointed with this all-vegetable

version.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0