Bean and Bean Gumbo

READY IN: 50mins
Recipe by Sharon123

Making this spicy dish is much simpler than it looks! Serve on rice or with freshly baked cornbread. Enjoy!

Top Review by CountryLady

A very tasty dish with just enough heat to clear your sinuses! I scaled the recipe in half with no problems. If you scale, be careful in step 4 where the computer doesn't scale the water - I almost messed up. I used frozen okra, served over a bed of rice for dinner & there's leftovers for my lunch today. Thanx Sharon!!

Ingredients Nutrition


  1. In a saucepan, warm the oil.
  2. Stir in the onions, garlic, and chiles.
  3. Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes.
  4. Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
  5. Bring to a simmer, cover,and cook for about 5 minutes.
  6. Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender.
  7. In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
  8. of water or stock and stir into the gumbo.
  9. Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
  10. Add the parsley, lemon juice, and salt and pepper.

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