Bean And Bean Gumbo Recipe

Name: Bean And Bean Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 large onion, chopped (about 2 1/2 cups); 4 cloves garlic, minced or pressed; 1 -2 fresh green chili, minced; 1 tablespoon paprika; 1 1/2 teaspoons ground cumin; 1/2 teaspoon dried thyme; 3 stalks celery, diced; 1 large bell pepper, seeded and diced; 3 cups water or 3 cups vegetable stock, plus; 3 tablespoons water or 3 tablespoons vegetable stock; 2 cups fresh sliced okra or 2 cups frozen sliced okra; 1 1/2 cups cooked black-eyed peas (15-oz. can); 1 1/2 cups cooked white beans (15-oz. can); 1 tablespoon brown sugar; 2 cups chopped fresh tomatoes; 3 tablespoons cornmeal; 1 cup minced fresh parsley; 1 tablespoon fresh lemon juice; salt & fresh ground pepper

Servings: persons

2 teaspoons olive oil
1 large onion, chopped (about 2 1/2 cups)
4 cloves garlic, minced or pressed
1 -2 fresh green chili, minced
1 tablespoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon dried thyme
3 stalks celery, diced
1 large bell pepper, seeded and diced
3 cups water or 3 cups vegetable stock, plus
3 tablespoons water or 3 tablespoons vegetable stock
2 cups fresh sliced okra or 2 cups frozen sliced okra
1 1/2 cups cooked black-eyed peas (15-oz. can)
1 1/2 cups cooked white beans (15-oz. can)
1 tablespoon brown sugar
2 cups chopped fresh tomatoes
3 tablespoons cornmeal
1 cup minced fresh parsley
1 tablespoon fresh lemon juice
salt & fresh ground pepper

1
In a saucepan, warm the oil.
2
Stir in the onions, garlic, and chiles.
3
Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes.
4
Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
5
Bring to a simmer, cover,and cook for about 5 minutes.
6
Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender.
7
In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
8
of water or stock and stir into the gumbo.
9
Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
10
Add the parsley, lemon juice, and salt and pepper.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 large onion, chopped (about 2 1/2 cups), 4 cloves garlic, minced or pressed, 1 -2 fresh green chili, minced, and more.

Yes, Bean And Bean Gumbo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean And Bean Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions