Red Bean Gumbo
with Pecans & Dirty Rice
INGREDIENTS
- 1½ cup Spanish rice
- 2 onions
- 3 celery stalks
- 2 green bell peppers
- 9 garlic cloves
- 2 lemons
- 40.2 oz kidney beans
- 6 tbsp vegan butter
- 6 tbsp flour
- ¾ cup pecans
- ¾ tsp New England seasoning
- 12 oz baby spinach
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
INSTRUCTIONS
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.
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.
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.
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 the juice from one 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!