Red Bean Gumbo

Prep: 20 minutes, cooked rice needed Cook: 30 minutes

Serves:6-8

Ingredients

  • 1/2 cup water
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 stalk celery, chopped
  • 1 tsp garlic, minced
  • 6 cups vegetable broth
  • 14.5 ounce can Cajun-style stewed tomatoes
  • 8 ounce can tomato sauce
  • 1 1/2 tsp oregano
  • 1 bay leaf
  • 1/4 tsp crushed red pepper
  • several twists freshly ground pepper
  • 15 ounce can kidney beans, drained and rinsed
  • 15 ounce can red beans, drained and rinsed
  • 4 cups chopped greens (kale, chard, spinach, etc.)
  • 1/4 cup parsley, chopped
  • 2-4 cups hot brown basmati or jasmine rice

Directions

Place the water, onion, bell pepper, celery and garlic in a large pot. Cook, stirring occasionally, for 5 minutes. Add vegetable broth, tomatoes, tomato sauce and seasonings. Bring to a boil, cover and cook over low heat for 15 minutes. Add beans and greens (not parsley) and cook an additional 10 minutes. Stir in parsley.

To serve, place 1/2 cup of the rice in the bottom of a soup bowl. Ladle gumbo over the rice and mix well before eating.