Bean and Bean Gumbo

Don’t let the long ingredients list here fool you. This is a simple dish to make, and it’s rather inexpensive as well. This recipe has only slight alterations from its original version in the vegetarian resource Moosewood Restaurant Low-Fat Recipes by the Moosewood Collective. We’re considering further alterations that include less cornmeal (it got very thick), more beans, and adding other vegetables. I am DELIGHTED to have a great gumbo recipe now, and to have even more variety in the beans we use.

Bean and Bean Gumbo
Takes about an hour

2 tsp canola or other vegetable oil
1 large onion, chopped (abt 2 cups)
4 large garlic cloves, minced or pressed
1 or 2 fresh chiles, minced
1 tbsp paprika
1 1/2 tsp ground cumin
1/2 tsp dried thyme
3 celery stalks, diced
2 large bell peppers, seeded and diced
3 cups plus 3 tbsp water or vegetable stock
2 cups fresh or frozen sliced okra
1 1/2 cups cooked black-eyes peas (15-oz can)
1 1/2 cups cooked white beans (15-oz can)
1 tbsp brown sugar
2 cups chopped fresh tomatoes (or one drained can diced tomatoes)
3 tbsp cornmeal
1 cup fresh (or 1/3 cup dried) parsley
1 tbsp fresh lemon juice
salt and ground black pepper to taste

1. In a large pot, saute the onion, garlic and chiles in the oil until the onions are tender. Cover between stirrings.
2. Add paprika, cumin, thyme, celery, bell pepper, and 3 cups of the water or stock. Bring to a simmer, cover and cook about 5 minutes.
3. Add okra, black-eyed peas, beans, brown sugar and tomatoes. Return to a simmer and cook about 5 minutes.
4. In a small bowl or cup, whisk together the cornmeal and the remaining water or stock.. Add parsley now if dried. Stir into the gumbo and simmer for 5-10 minutes, until cornmeal is cooked and gumbo thickens.
5. Add parsley if fresh, lemon juice and salt and pepper.

Serve over rice or with cornbread.

EDIT May 4, 2012: Here’s what’s happened as the recipe has evolved. What we do these days is double every ingredient, except for the okra and the cornmeal.  This keeps it from getting quite so thick, and satisfies those family members that aren’t entirely in love with okra. It makes some great leftovers! :-)