Bean And Bean Gumbo Recipes

BEAN AND BEAN GUMBO

Steps:

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

GUY'S GUMBO SHACK - RED BEANS AND RICE

Steps:

• In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.

SPICY BEAN AND SAUSAGE GUMBO

Steps:

• In a large sauce pan on medium heat, sauté onion in olive oil until translucent.
• Add sausage and lightly brown.
• Stir in broth, beans, rice, cumin, and cilantro.
• Reduce heat and simmer for 30 minutes.
• Place in a bowl and sprinkle with parsley.
• ****To complete meal, I added basil-cheese rolls.

CREOLE BLACK BEANS 'N' SAUSAGE

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

BEANS, BEANS, AND BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble.
• Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper.
• Cover, and bake in the preheated oven until bubbling, about 1 hour.

GUMBO Z'HERBES WITH RED BEANS

Steps:

• In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
• In a 10- to 12-quart heavy kettle bring 4 quarts water to a boil and add carrot tops and assorted greens. Simmer greens, stirring occasionally, until just tender, about 15 minutes. Transfer greens with tongs to a large shallow baking dish, letting excess cooking liquid drip into kettle and reserving all cooking liquid. Cool greens until they can be handles and chop coarse.
• Stir beans and remaining 3 quarts water into reserved cooking liquid and simmer beans, covered partially, until tender, about 1 hour. (Older beans may take longer to cook.) Add roux mixture by large spoonfuls, stirring well after each addition, and stir in greens, garlic, and salt and pepper to taste. Simmer gumbo, partially covered, stirring occasionally, 30 minutes. Gumbo may be made 2 days ahead, cooled completely, uncovered, and chilled, covered.
• Serve gumbo ladled over rice in large soup plates.