1400 700 vegan redbeangumbowithpecans horizontal

Red Bean Gumbo

with Pecans & Dirty Rice

dinner

Chef's Choice Quick and Easy Spring Recipes Winter Recipes High-Protein Soy-Free Cajun Grain Bowl Soup Beans/Legumes Leafy Greens Nuts Root Vegetables Dinner Seasonal Menu <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
620
FAT
20g
CARBOHYDRATES
84g
PROTEIN
23g

MAIN INGREDIENTS

  1. ½ cup Spanish rice
  2. 1 onion
  3. 1 celery stalk
  4. 1 green bell pepper
  5. 3 garlic cloves
  6. 1 lemon
  7. 13.4 oz kidney beans
  8. 2 tbsp vegan butter
  9. 2 tbsp flour
  10. ¼ cup pecans
  11. ¼ tsp New England seasoning
  12. 4 oz baby spinach
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Small skillet
  • Large pot
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the Spanish rice, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed and the grains are tender, about 13 to 15 minutes.

2
Prepare the produce

Peel and dice the onion. Dice the celery. Trim, deseed, and dice the green bell pepper. Peel and mince the garlic. Halve the lemon. Cut half into wedges. Drain and rinse the kidney beans.

3
Start the gumbo

Place a large pot over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the diced onion, diced celery, diced bell pepper, minced garlic, and a pinch of salt. Cook until vegetables are softened, about 5 to 7 minutes. Add 1½ cups water and bring to a simmer.

4
Make the roux

Place a small skillet over medium-high heat with the vegan butter and flour. Cook, stirring often, until the roux begins to darken to a deep brown color and smells nutty, about 3 to 5 minutes.

5
Finish the gumbo

Add the roux to the gumbo in the large pot and stir to combine. Add the kidney beans, pecans, New England seasoning, and baby spinach. Bring the gumbo to a simmer and reduce heat to low. Cook until spinach wilts, about 3 to 5 minutes. Add half the lemon. Taste and season gumbo with salt and pepper as needed.

6
Serve

Ladle the red bean gumbo into wide shallow bowls. Using a ½ cup measuring cup, scoop the rice onto the red bean gumbo. Serve with lemon wedges. Enjoy!