This is a Mary McDougall Newsletter Recipe.
“RED BEAN GUMBO
1/2 cup water
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 teaspoon minced fresh garlic
6 cups vegetable broth
1 14.5 ounce can Cajun-style stewed tomatoes
1 8 ounce can tomato sauce
1 1/2 teaspoons ground oregano
1 bay leaf
1/4 teaspoon crushed red pepper
several twists of fresh ground pepper
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can red beans, drained and rinsed
4 cups chopped greens (kale, chard, spinach, etc.)
1/4 cup chopped parsley
2-4 cups hot brown basmati or jasmine rice
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.”
Letha’s Notes: I’ve never had traditional Gumbo but based on what I’ve read about it, the use of the word Gumbo to describe this recipe might be a bit of a stretch. Plus I served it over brown jasmine rice which probably didn’t help to make it resemble authentic Gumbo. I just love the smell of jasmine rice. I liked this dish and in fact, of the many ways I’ve tried to eat kale this past year, this is my favorite. I couldn’t find the Cajun-style stewed tomatoes called for in the recipe so I used diced tomatoes and a ½ teaspoon of Creole seasoning I picked up at the market. I pressed the garlic instead of mincing it. I left out the parsley & used two cans of red beans instead of 1 red and 1 kidney, only because that’s what I had on hand. While gathering the ingredients I grabbed the salt off the counter and it ended up in the photo of the ingredients but I didn’t use it in the recipe. Lots of leftovers so if this holds up in the fridge it’s destined to become one of my new favorites.