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Any hearty bean can be used. Great northern white beans and black-eyed peas are a good combination.


Vegetable Gumbo

canola oil

AP flour

small onion

celery stalks

garlic

Worcestershire or soy sauce

smoked paprika

vegetable broth

bunch kale or swiss chard

black eyed peas

brown rice

frozen cooked shrimp

kosher salt

freshly ground black pepper

In a large pot over medium heat, make a golden roux with the oil and flour.

Add the onion, celery, garlic, 3 T water, salt, and pepper. Cover and cook until the vegetables soften, stirring occasionally, about 8 minutes.

Mix in the Worcestershire or soy sauce and paprika and cook about 30 seconds.

Stir in vegetable broth, scraping browned bits from the bottom, cover, and bring to a boil.

Add the greens, black eyed peas, and shrimp (if using) to the pot. Reduce the heat, cover. Simmer until tender (about 15 minutes), stirring occasionally. Season with salt and pepper. Serve with brown rice, if using.