Red Bean Gumbo

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.

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.

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.

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.

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.

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!