White Bean Gumbo Recipe
Ingredients
| Whole wheat flour | 1/3 Cup (16 tbs) | |
| Stock | 3 2/3 Cup (16 tbs) | |
| Green pepper | 1 , finely chopped | |
| Celery- 1 stalk, finely chopped | ||
| Onion | 1 Large, finely chopped | |
| Tomatoes | 2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm) | |
| Bay leaves | 1 | |
| Dried thyme | 1 Teaspoon | |
| Cooked Pea Beans- 2 cups, drained | ||
| Hot-Pepper Sauce- 1/2 teaspoon | ||
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
GETTING READY
1) In a non-stick pan, sift the flour and cook over medium-high heat.
2) Keep stirring the flour until it is medium brown in color, for about 7 minutes.
3) Remove the pan from the heat and pour in 2/3 cup of stock.
4) Whisk the mixture until smooth.
MAKING
5) In a saucepan, bring the remaining stock to boil.
6) Whisk in the flour mixture in the stock.
7) Add the peppers, celery, onions, tomatoes, garlic, bay leaves and thyme.
8) Bring to a boil, cover the pan loosely and simmer.
9) Cook the gumbo for 15 minutes, stirring occasionally.
FINALIZING
10) Add the beans and hot-pepper sauce.
11) Simmer until the vegetables are tender for about 15 minutes.
12) Discard the bay leaves.
SERVING
13) Serve the Gumbo hot with rice.
1) In a non-stick pan, sift the flour and cook over medium-high heat.
2) Keep stirring the flour until it is medium brown in color, for about 7 minutes.
3) Remove the pan from the heat and pour in 2/3 cup of stock.
4) Whisk the mixture until smooth.
MAKING
5) In a saucepan, bring the remaining stock to boil.
6) Whisk in the flour mixture in the stock.
7) Add the peppers, celery, onions, tomatoes, garlic, bay leaves and thyme.
8) Bring to a boil, cover the pan loosely and simmer.
9) Cook the gumbo for 15 minutes, stirring occasionally.
FINALIZING
10) Add the beans and hot-pepper sauce.
11) Simmer until the vegetables are tender for about 15 minutes.
12) Discard the bay leaves.
SERVING
13) Serve the Gumbo hot with rice.
Chef
