Gumbo Z'herbes with Red Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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(Gumbo with Mixed Greens and Red Beans) Louisiana's gumbo z'herbes , from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course. Ingredients:
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 pound dried red kidney beans (about 2 1/2 cups), picked over |
6 large garlic cloves |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve gumbo ladled over rice in large soup plates.
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