Red Bean Gumbo

I use the one from Wayne Jacob’s:

I’ve done this before. I find it just makes it thick.

Made a batch for the game

Never heard of this. Looks interesting, two of my favorite dishes

Never heard of this but am intrigued (wife prefers soupy RB to my creamy RB).

Is it soupy red beans or gumbo taste with beans?

Gumbo Shop's Gumbo Z'herbes with Beans

1 lb dried small red beans
1 lb mushrooms
1 cup olive oil
1 cup flour
2 cups chopped onion
1 cup chopped bell pepper (I used red)
3/4 cup chopped celery
3/4 cup minced shallots
1/4 cup minced garlic
6 bay leaves
1 1/2 tsp thyme
1 1/2 tsp black pepper
2 tsp white pepper
3/4 tsp cayenne pepper
2 Tbs salt
1 gallon water
1 bunch collard greens, chopped
1 head cabbage (small) chopped
1 bunch turnip greens, chopped
1 bunch mustard greens, chopped
1 bunch green onions, chopped
1/4 cup parsley, chopped
1 Tbs soy sauce
Cooked Rice


Day 1:

2. Cook the beans: Rinse and sort the beans. Place in a large pot, covered with about 3 inches of water. Bring to a boil for 3 minutes, then cover and remove from heat. Let sit for 2 hours, then return to heat. Cook at a low simmer (so the beans don't crack) until al dente, about 90 minutes. Drain, but save the bean water for Day 2.

3. Chop the greens: Chop all the greens in 1-inch pieces. Keep the collards and cabbage separate from the other greens. You'll be really glad you did it ahead of time. Trust me.

4. Day 2:

5. Smoke the mushrooms: Spread the mushrooms in a single layer on a pan; place in a smoker for about 45 minutes. When done, coarsely chop and set aside.

6. Make a roux: In a large, heavy bottomed pot, heat the olive oil over medium high heat. Add the flour and stir constantly. The oil/flour mixture will bubble a lot. Then it will quickly stop bubbling and start to turn dark... watch closely because it'll burn quickly! When the mixture is peanut butter colored, immediately add the onion, bell pepper and celery. Saute until veggies are tender and start to stick and brown a little. Add the shallots, garlic, herbs, salt and peppers. Cook for 5 minutes, stirring often. Add the chopped, smoked mushrooms to the roux and cook 2 minutes.

7. Cook the greens: Meanwhile, in a large soup pot, bring the water (start with the bean water and add tap water to reach a gallon) to a boil. Boil the cabbage and collards until just tender. Add the turnip greens, mustard greens, and green onions and return to a boil. (A 10oz package of frozen greens may be substituted for any of the fresh greens.)

8. Mix! Carefully stir the roux mixture into the simmering greens, and return to a boil. Add the parsley, cooked red beans, and soy sauce to taste.

9. Day 3: Heat & Eat

10. Cook some rice. Bring the gumbo to a boil one more time, then turn off heat. Serve over cooked rice.

11. Freezes well. Gumbo Shop recommends waiting til day 3 to eat and I concur. It makes a huge difference in the flavor. Don't skip the white pepper; it matters. Do a taste test at the end of day 2 and add more spice accordingly; I ended up doubling the garlic.


Red Bean Gumbo
by Jer Schex·

1 Tbs Olive oil
1 Large red onion
1 Lg red bell pepper, seeded and diced
1/2 cup Celery, chopped
2 Garlic cloves, chopped
6 cups Veggie stock (or water)
1 14.5-oz Can diced tomatoes, w/ juice
1 tsp File powder
Salt & cayenne (to taste)
2 cans Blue Runner Red Beans
Cooked long grain rice
Hot sauce


Heat the oil in large saucepan over med heat. Add onion, bell pepper, celery, and garlic, cover and cook, stirring a few times for about 5 minutes.

2. Add stock, tomatoes, file powder, salt, and cayenne, partially cover and simmer over med-low heat, stirring occasionally, until the veggies are soft and liquid has reduced. 30-40 minutes.

3. Add the Beans and simmer uncovered for 10 minutes.

4. To serve, spoon rice into bowl and ladle hot gumbo on top. garnish with green onions



John Folse's Red Bean and Rice Gumbo

" In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover red beans and rice. Today, its a fall delicacy"


* 1 Blue Runner New Orleans Red Beans (16-ounce can)
* 1 can red kidney (10-12-ounce)beans in water
* 1 cup cooked long grain rice
* 1/4 cup vegetable oil
* 1/4 cup bacon fat
* 1/2 cup flour
* 1 cup onions, diced
* 1 cup celery, diced
* 1/2 cup bell peppers, diced
* 1/4 cup garlic, minced
* 1 quart chicken stock or water
* 1 pound sugar cured ham, diced
* 1/2 pound smoked sausage, sliced
* 1/2 cup green onions, sliced
* 1/2 cup parsley, chopped
* salt and pepper (to taste)

In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. Add garlic and saute, stirring occasionally, for an additional 3 minutes. Add chicken stock, blending well into the roux mixture. Add ham and smoked sausage and cook 3-5 minutes. Add Blue Runner beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Add additional stock or water as necessary to maintain soup-like consistency. Add cooked kidney beans, rice , green onions and parsley. Season to taste using salt and pepper. Return to a low boil and serve immediately.

I just read your OP completely and realized you were looking for a Bonfire Fest recipe.This is from the festival of the Bonfires cookbook.