Red Beans and Collard Greens Gumbo

Gumbo is the traditional dish for Mardi Gras. Gumbo always contains four ingredients: a dark red
roux, onions, celery, and green pepper. After that most anything can find its way into the pot. This is a
vegetarian version featuring red beans and collard greens, two staples of Cajun/Creole kitchens. Feel
free to find your own blend: vegetarian or seafood, with tomatoes or without, spicy hot or not
Prep time: 1 hour 30 minutes; hands-on-time: 1 hour
Servings: 8 generous
Accompaniment: 4 cups cooked brown rice
cup vegetable oil (not olive oil)
cup all-purpose flour
2 cups (10 ounces) minced onion
2 cups (10 ounces) minced celery
2 cups (10 ounces) minced
bell peppers
cup (~12 cloves) minced garlic
2 quarts water or vegetable stock
1 28-oz can tomatoes
2 bay leaves
2 teaspoons dried thyme leaves
1 teaspoon dried oregano leaves

2 teaspoons dried thyme leaves

1 teaspoon dried oregano leaves
1 teaspoon ground allspice
teaspoon ground cloves
teaspoon cayenne pepper (optional)
1 teaspoon freshly ground black pepper
-1 teaspoon Louisiana hot sauce (optional)
1 pound fresh Collard greens, large stems
removed, simmered 10 minutes, roughly
chopped
2 16-ounce cans red kidney beans, drained
3-4 teaspoons fil (optional)

In a cold Dutch oven, preferably cast iron, combine the vegetable oil and flour. (It will be lumpy.) Place
on a burner and set heat to medium low. Cook slowly, stirring often with a long handled spatula, for 20
minutes. After 20 minutes, stir constantly until the roux is a dark reddish-brown (the color of a pecan
or/slightly old copper penny). Note: The roux can be made 1 week ahead, cooled completely, and
chilled, covered. Reheat roux in skillet over moderately low heat, stirring, before proceeding.
In a separate saucepan, bring the water or vegetable stock liquid to a simmer.
Add the onions, celery, and bell peppers to the roux. Cook for 5 minutes, stirring occasionally. Add the
garlic and stir. Slowly add the warm liquid to the vegetable/roux mixture. Add the tomatoes and their
juices. (If the tomatoes are whole, crush them in your hands as you add them.) Add the bay leaves,
thyme, oregano, allspice, cloves, black pepper, and cayenne, if using. Raise the heat to medium high and
bring to a boil. Reduce the heat to medium low and simmer, partially covered, for 20 minutes.
Add the Louisiana hot sauce, if using, cooked collard greens, and red beans to the gumbo. Continue
simmering, partially covered, for 10 minutes until the greens and beans are warm. If using the fil, take
the pot off the heat and stir it in. Serve over a mound of cooked brown rice with plenty of hot sauce to
pass around. (If using the fil, do not reheat. The gumbo will be stringy if you do.)
Copyright 2008, T. Wallace, Original recipe

Nutrition Facts
Serving. Size: 8 ounces
(227g)
Calories
130
Fat Cal.
35

Amount/Serving%DV*

Amount/Serving%DV*

Total Fat 4g

6%

Total Carb. 20g

Sat. Fat 0g

2%

Fiber

Trans. Fat 0g

Sugar

Cholest. 0mg 0%
*Percent Daily Values
(DV) are based on a
2,000 calorie diet.

Sodium 7mg

32g

7%
33%

5g

Protein 17g

0%

Vitamin A 2% Vitamin C 2% Calcium 4% Iron 3%

Copyright 2008, T. Wallace, Original recipe

Copyright 2008, T. Wallace, Original recipe