The Mudcat Café TM
Thread #165215   Message #3974939
Posted By: gillymor
05-Feb-19 - 09:28 AM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
Bean and Bean Gumbo

READY IN: 50mins
YIELD: 8-9 cups         

    2 teaspoons olive oil
    1 large onion, chopped (about 2 1/2 cups)
    4 cloves garlic, minced or pressed
    1 -2 fresh green chili, minced
    1 tablespoon paprika
    1 1/2 teaspoons ground cumin
    1/2 teaspoon dried thyme
    3 stalks celery, diced
    1 large bell pepper, seeded and diced
    3 cups water or 3 cups vegetable stock, plus
    3 tablespoons water or 3 tablespoons vegetable stock
    2 cups fresh sliced okra or 2 cups frozen sliced okra
    1 1/2 cups cooked black-eyed peas (15-oz. can)
    1 1/2 cups cooked white beans (15-oz. can)
    1 tablespoon brown sugar
    2 cups chopped fresh tomatoes
    3 tablespoons cornmeal
    1 cup minced fresh parsley
    1 tablespoon fresh lemon juice
    salt & fresh ground pepper

Directions (In spite of the all the ingredients it's pretty easy to make, mostly chopping)

    In a saucepan, warm the oil.
    Stir in the onions, garlic, and chiles.
    Cover and cook on low heat, stirring frequently, until the onions         are tender, about 8 minutes.
    Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
    Bring to a simmer, cover,and cook for about 5 minutes.
    Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the    vegetables are tender.
    In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
    of water or stock and stir into the gumbo.
    Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
    Add the parsley, lemon juice, and salt and pepper.

I made this for a Super Bowl gathering the other day with cornbread and brought along some McIlheny's hot sauce. I got it out of the Moosewood Low Fat Favorites cook book and it turned out well, it got all ate up by a bunch of skeptical carnivores. I used frozen okra because we just don't seem to get the good kind here in S.W. FL, canned diced tomatoes because the fresh ones are out of season right now and used half smoked paprika and half sweet paprika otherwise I followed the recipe.