VCE: Red Bean Gumbo With Greens

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* Exported from MasterCook *

 

Red Bean Gumbo With Greens

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 321

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 large greens bunches -- see note, up to 3

stems removed and discarded

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 freshly milled pepper

2 large onions -- chopped

2 bell peppers

chopped into 1/2-inch pieces

3 celery ribs -- chopped

5 plump garlic cloves

put through a press or minced

3 cups cooked red kidney beans

OR 2 15-ounce cans -- rinsed

 

SERVES 4 TO 6

 

You'll be surprised by the amount of flavor in this dish. If you cook your

own beans, by all means use the resulting broth, but I think canned beans

taste fine here. Making gumbo is fun and easy going. Serve it over

steamed white or brown rice.

 

Note: one each from mustard, turnip, collards, broccoli rabe, and kale

 

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 dark

reddish brown, 10 to 15 minutes. (This 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 or home-cooked

beans. 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.

 

At this point, start tasting. I usually find I want more salt as well as

more pepper flakes or black pepper to bring up the flavors and the heat,

but it may be fine as is for you.

 

 

 

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