Bean and Bean Gumbo

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

• Ready In: 50 mins
• Yields: 8-9 cups

Ingredients

• 2  teaspoons olive oil
• 1  large onion, chopped (about 2 1/2 cups)
• 4  cloves garlic, minced or pressed
• 1 -2  fresh green chili, minced
• 1  tablespoon paprika
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon dried thyme
• 3  stalks celery, diced
• 1  large bell pepper, seeded and diced
• 3  cups water or 3  cups  vegetable stock, plus
• 3  tablespoons water or 3  tablespoons  vegetable stock
• 2  cups  fresh sliced okra or 2  cups  frozen sliced okra
• 1 1⁄2 cups  cooked black-eyed peas (15-oz. can)
• 1 1⁄2 cups  cooked white beans (15-oz. can)
• 1  tablespoon brown sugar
• 2  cups  chopped fresh tomatoes
• 3  tablespoons cornmeal
• 1  cup  minced fresh parsley
• 1  tablespoon fresh lemon juice
•  salt & fresh ground pepper

Directions

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.