Gumbo Z'herbes with Red Beans Recipe

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Ingredients

Count

Nutrition

118

Calories

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Ingredients:

Serving

1/3 cup vegetable oil
1/2 cup bread flour
2 large onions, chopped
1 large green pepper, chopped
3 celery ribs, chopped
7 quarts water
1 bunch carrot tops , coarse stems discarded and leaves washed and drained (about 5 cups packed)
5 bunches assorted greens such as beet greens , swiss chard , kale , collards , mustard greens, turnip greens, and/or spinach , coarse stems discarded and remainder washed and drained
1 lb dried red kidney beans (about 2 1/2 cups), picked over
6 large garlic cloves

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	117.89 Kcal (494 kJ)
Calories from fat	29.28 Kcal
		% Daily Value*
Total Fat	3.25g	5%
Sodium	30.19mg	1%
Potassium	381mg	8%
Total Carbs	17.69g	6%
Sugars	2.51g	10%
Dietary Fiber	4.08g	16%
Protein	5.44g	11%
Vitamin C	8.8mg	15%
Iron	1.6mg	9%
Calcium	55.6mg	6%

Amount Per 100 g
Calories	33.8 Kcal (142 kJ)
Calories from fat	8.4 Kcal
		% Daily Value*
Total Fat	0.93g	5%
Sodium	8.66mg	1%
Potassium	109.25mg	8%
Total Carbs	5.07g	6%
Sugars	0.72g	10%
Dietary Fiber	1.17g	16%
Protein	1.56g	11%
Vitamin C	2.5mg	15%
Iron	0.5mg	9%
Calcium	16mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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