Red Bean Gumbo with Greens
Prep Time: 20-25 minutes

Ingredients

2-3 �large bunches of green, stems removed
1/3 cup�safflower oil
6 tablespoons�flour
1/2 cup�chopped parsley
1 1/2 teaspoons�dried thyme
1 1/2 teaspoons�dried oregano
1 tablespoon�paprika
2 �bay leaves
3/4 teaspoon�red pepper flakes
3/4 teaspoon�fresh ground pepper
2 �onions, chopped
2 �bell peppers, chopped in 1/2 inch pieces
3 �celery ribs, chopped
5 �cloves of garlic, pressed
3 cups�cooked red kidney beans, rinsed or 2 �cans (15-ounces)

Directions

Cook the green in a large pot of boiling water until they are tender, about 12 minutes. Scoop them out, reserving the water. Coarsely chop and set aside.

Meanwhile, make the roux: In a wide, heavy soup pot heat the oil over medium-high heat. Whisk in the flour, reduce the heat to low, and cook stirring constantly with a flat wooden spoon, until the roux is dark reddish brown, 10-15 minutes. Stir in the seasonings, and then add the vegetables. Cook for 5 minutes, and then stir in the garlic, 2 ½ teaspoons of salt, and 2 quarts water or liquid from the greens or home-cooked beans. Continue stirring until the liquid comes to a boil, then lower the heat and simmer for 20 minutes. Add the beans and greens and cook for 15 minutes.

Chef Suggestions

Greens: one each from turnip, mustard, collards, broccoli rabe, and kale.

If you cook your own beans, by all means use the resulting broth, but I think canned beans taste fine here.

Serve over plain boiled or steamed white or brown rice.

Ease of preparation: Moderate

Preparation time: 20-25 min

Cook time: 60-70 min

Servings: 4-6