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Red Bean Gumbo with Pecans & Dirty Rice
2 or 6 Serving Dinner

Red Bean Gumbo

with Pecans & Dirty Rice

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SERVINGS
2 6
PREP & COOK TIME
50 min
CALORIES
600
FAT
20g
CARBOHYDRATES
79g
PROTEIN
23g

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INGREDIENTS

  1. 1½ cup Spanish rice
  2. 2 onions
  3. 3 celery stalks
  4. 2 green bell peppers
  5. 9 garlic cloves
  6. 2 lemons
  7. 40.2 oz kidney beans
  8. 6 tbsp vegan butter
  9. 6 tbsp flour
  10. ¾ cup pecans
  11. ¾ tsp New England seasoning
  12. 12 oz baby spinach
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Tools: Small skillet, Large pot, Medium saucepan with lid
SERVINGS
2 6
PREP & COOK TIME
50 min
CALORIES
600
FAT
20g
CARBOHYDRATES
79g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add the Spanish rice, 3¼ cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat to low, cover, and cook until all of the water is absorbed and the rice is tender, about 15 to 18 minutes.

2
Prepare the produce

Peel and dice the onions. Dice the celery. Trim, deseed, and dice the green bell peppers. Peel and mince the garlic. Halve the lemons. Cut the one lemon into wedges. Drain and rinse the kidney beans.

3
Start the gumbo

Place a large pot over medium-high heat with 2 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 4 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 the juice from one 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!

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