Black Bean Gumbo

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                            FOOD FUNNY
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Here's another from Rosemary Zwick:

At the Waffle house a regular customer was served his breakfast, but it
arrived with only three sausages instead of the usual four. The waitress
explained that the cook had dropped one on the floor and was making
another. Soon the cook dashed out of the kitchen with the freshly cooked
sausage on a small plate and said, "Here you are." And the customer said, "Look. It's the missing link!"

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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 is available in the spice section of 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 Sep 16 18:50:12 2009