Black Bean Gumbo

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             FOOD FUNNY
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Here's an interesting observation from Rosemary Zwick:

I like fruit baskets because a fruit basket enables you to mail somebody
fruit without appearing insane. If you just mailed somebody some apples
they'd be like, "What the heck is this?" But if you put those apples in
a basket they're like, "Hey, this is nice!"

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             TODAY'S RECIPE
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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, the dried, powdered leaves of the sassafras tree, 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.
Received on Wed Jan 14 19:04:50 2009