Red Bean Gumbo

Name: Red Bean Gumbo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

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.

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