Name: Red Bean Gumbo with Greens
Ingredients: 3 bn Greens; {1 each from mustard; turnip, collards,; Broccoli rabe; and kale}, stems; ; removed; Salt; 1/3 c Safflower oil; 6 tb Flour; 1/2 c Chopped parsley; 1 1/2 ts Dried thyme; 1 1/2 ts Dried oregano; 1 tb Paprika; 2 Bay leaves; 3/4 ts Red pepper flakes; 3/4 ts Pepper; 2 lg Onions; chopped; 2 Bell peppers; cut into 1/2"; ; pieces; 3 Ribs celery; chopped; 5 Cloves garlic; minced; 2 15 oz. cans red kidney beans; rinsed

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Veg06	4	servings

INGREDIENTS

3	bn	Greens
		{1 each from mustard; turnip, collards,
		Broccoli rabe; and kale}, stems
		; removed
		Salt
1/3	c	Safflower oil
6	tb	Flour
1/2	c	Chopped parsley
1 1/2	ts	Dried thyme
1 1/2	ts	Dried oregano
1	tb	Paprika
2		Bay leaves
3/4	ts	Red pepper flakes
3/4	ts	Pepper
2	lg	Onions; chopped
2		Bell peppers; cut into 1/2"
		; pieces
3		Ribs celery; chopped
5		Cloves garlic; minced
2		15 oz. cans red kidney beans; rinsed

INSTRUCTIONS

* Cook the greens in a large pot of boiling salted water until they're
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 reddish
brown, 10 to 15 minutes. {The red roux is what gives the gumbo its
distinctive rich taste.} Stir in the seasonings, then add the vegetables.
Cook for 5 minutes, then stir in the garlic, 2 1/2 teaspoons salt, and 2
quarts water or liquid from the greens. 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 more. Salt and pepper to taste.
Recipe by: Vegetarian Cooking For Everyone-Deborah Madison
Converted by MM_Buster v2.0l.

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