Red Bean Gumbo

Name: Red Bean Gumbo
Ingredients: 1 teaspoon dried thyme; 1 teaspoon salt; 1½ cups sliced fresh or frozen okra; ½ teaspoon filé powder; Tabasco or other hot sauce, for serving; Tabasco or other hot sauce, for serving; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon cayenne pepper; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained; 1½ cups sliced fresh or frozen okra; 1½ cups cooked dark red kidney beans or 1 (15.5-ounce) can dark red kidney beans, rinsed and drained; ½ cup uncooked long-grain brown rice; 3 garlic cloves, minced; 6 cups vegetable broth or water; 6 cups vegetable broth or water; 1 medium-size onion, diced; 1 tablespoon olive oil or ¼ cup water; ½ cup chopped celery; 1 green bell pepper, seeded and diced; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The Word Gumbo is an African word for okra, a traditional ingredient in this hearty vegetable soup. Although some versions of gumbo are made with just a small amount of rice, I prefer it thick with rice and served as a more substantial stew-like dish. The filé powder, made from ground sassafras leaves, helps to thicken this. Be sure to place a bottle of Tabasco sauce on the table so your guests can spice up the gumbo to their liking.

Ingredients

Vegan
Gluten-free

Ingredients

Method