Subject: Black Bean Gumbo
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 05 2000 - 06:24:09 EDT
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F O O D F U N N Y
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Here's a cute one from reader "Misty00123":
When my son, Alex, was about 4 years old, my mom and I were preparing
our summer's tomato harvest for the freezer. We had blanched and
skinned the tomatoes and were about to put them into zip-lock freezer
bags. My mom said, "Deb, let's measure them." She meant we should
measure exactly how many cups went into each zip-lock bag. Alex heard
this and enthusiastically said, "Wait, Grandma! I'll measure them!"
Mom and I watched as he went to the tool cabinet and came back with an
old-fashioned wooden folding ruler. We let him measure each bag.
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T O D A Y ' S R E C I P E
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This dish is an interesting combination of Tex-Mex and Louisiana
cooking, with the chili powder adding an unexpected flavor note.
Gumbo file powder is available in most good supermarkets in the USA,
but if it is not available in your area, simply omit it.
Black Bean Gumbo
2 Tbs (30 ml) olive oil
3 cups (750 ml) mushrooms, coarsely chopped
2 medium onions, coarsely chopped
3 - 4 medium carrots, sliced
2 green bell pepper, seeded and chopped
2 red bell peppers, seeded and chopped
4 Tbs (60 ml) chili powder, or to taste
1 tsp (5 ml) gumbo file powder (optional)
3 cups (750 ml) chicken or vegetable stock
3 cups (750 ml) cooked dried black beans
OR 2 cans (15 oz, 425 g each) black beans,
rinsed and drained
2 cups (500 ml) fresh or frozen okra, cut into
1/2-inch (2 cm) pieces
Salt and freshly ground pepper to taste
Heat the olive oil in a large skillet over moderate heat and cook the
mushrooms, onions, carrots, and bell peppers covered for 5 minutes.
Add the chili powder and optional gumbo file powder and cook an
additional 3 minutes. Add the remaining ingredients and bring to a
boil. Reduce the heat and simmer uncovered for 10 minutes. Serves 6
to 8.
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