Red Bean Gumbo
By Mary McDougall
Serves: 6-8
Prep Time: 20 min
Cook Time: 30 min
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
1
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.
2
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.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.