Red Bean Gumbo with Okra
Ingredients
1 cup onion (chopped)5 medium garlic cloves (minced)
2 ribs organic celery (chopped)
1 cup red bell pepper (chopped)
3 cups red kidney beans (home-cooked or BPA-free canned, drained and rinsed)
14 oz diced tomatoes (BPA-free canned)
2 cups vegetable broth (unsalted, preferably homemade)
2 bay leaves
¼ cup fresh parsley (chopped)
2 tsp dried oregano
1 tsp onion powder
½ tsp garlic powder
2 tsp ground paprika
1 cup okra (sliced into ½-inch pieces)
2 tbsp arrowroot powder (or organic cornstarch)
2 tbsp water
½ tsp salt (optional)
¼ tsp ground black pepper (optional)
4 cups organic brown rice (or organic black or red rice, cooked)
red pepper flakes (optional, to taste)
Directions
- Add all ingredients down to, and including, the okra to your 4- or 6-quart slow cooker.
- In a small bowl, add the arrowroot powder and two tablespoons of water. Whisk into a slurry and add to the slow cooker.
- Cook on the low heat setting for six hours or the high heat setting for three.
- Add salt and pepper, if using.
- Taste for additional seasonings.
- Spoon onto warm rice and top with red pepper flakes, if desired.
Chef's Notes
Substitutions- Use red, white or yellow onion, or use shallots in place of onion.
- Instead of red bell pepper, use yellow or orange.
- Instead of canned tomatoes, use (about 2 cups) chopped fresh, organic red tomatoes.
- Flour-free
- Omit the arrowroot powder (it’ll just have a thinner consistency, but will still be tasty!).
- Storage
- Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
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