• Easy
  • Serves 6
  • 90 mins cook

Black-eyed beans, okra and kumara gumbo

Black-eyed beans, okra and kumara gumbo
Triple tested. For your success every time.

One of the classic dishes of Louisiana, famous for creole and cajun cooking, gumbo takes its name from an African word for okra, without which this hearty vegetable stew would not be the same.

Ingredients

Black-eyed beans, okra and kumara gumbo

  • 1 cup (200g) black-eyed beans
  • 2 tsp olive oil
  • 1 brown onion (200g), chopped coarsely
  • 3 cloves garlic, crushed
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 3 tsp ground fennel
  • 1 tsp cayenne pepper
  • 500 g okra
  • 600 g kumara, chopped coarsely
  • 2 x 425g cans crushed tomatoes
  • 3/4 cup (180ml) water
  • 1 1/2 cups (300g) white long-grain rice
  • 425 g can baby corn, rinsed, drained

Steps

Black-eyed beans, okra and kumara gumbo

  1. Place beans in medium bowl, cover with water; stand overnight, drain.
  2. Rinse beans under cold water; drain. Place beans in medium saucepan of boiling water; return to a boil. Simmer, uncovered, about 30 minutes or until beans are just tender.
  3. Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add dried herbs and spices; cook, stirring, until fragrant.
  4. Add drained beans, okra, kumara, undrained tomatoes and the water; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until vegetables are tender.
  5. Cook rice in medium saucepan of boiling water, uncovered, until just tender; drain.
  6. Stir corn into gumbo; cook, uncovered, until corn is hot. Serve gumbo with rice.
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