Red Bean Gumbo

  • 1 1/3 cups dried kidney beans
  • 2 cups diced onions
  • 2 cups diced green pepper
  • 2 cups thickly sliced celery
  • 1 ½ TB minced garlic
  • 1/3 cup vegetable oil
  • 1/3 cup flour
  • 4 tsp tomato paste
  • 4 cups vegetable stock
  • Pinch cayenne pepper
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
  • ¾ cup defrosted frozen okra

A delicious hearty winter stew from our cafe. 

Soak kidney beans in water overnight. Drain and cook with plenty of boiling water until tender, set aside.  Make a roux by blending 1/3 cup oil with the flour in a small saucepan over medium heat. Stir constantly until mixture thickens and darkens to a deep brown- this can take 20-30 minutes over low heat.  Set aside. In a large pot, sauté onions, peppers and celery. After a few minutes, add garlic and spices and cook several additional minutes. Add tomato paste, vegetable stock and okra.  Increase heat and simmer for 30 minutes. Stir in the roux and stir until thickened. Add the cooked kidney beans, adjust seasonings and heat through before serving.