Bean Gumbo

Makes 4-6 Servings


… 1/3 cup olive oil or vegetable oil
… 6 tablespoons all-purpose flour
… 1 bunch greens, such as kale, rinsed and chopped with stems
… 1 (14-ounce) can tomatoes, not drained (keep tomato liquid)
… 1 teaspoon dried oregano or thyme
… 2 onions, peeled and cut into quarters
… 2 carrots, peeled and cut into coin slices
… 5 garlic cloves, peeled and chopped
… 3 cups cooked dried beans, or 2 cans garbanzo or black beans
… Salt and pepper


  1. In a pot, heat oil over medium-high heat. Whisk in flour, reduce heat to low, and cook, stirring constantly with a wooden spoon, until flour mixture is a dark reddish-brown, about 10 to 15 minutes (this gives the gumbo its rich taste).
  2. Stir in greens, canned tomatoes with liquid, dried oregano or thyme, onions, and carrots. Cook for 5 minutes.
  3. Add chopped garlic and 2 quarts (8 cups) water or liquid from the dried beans if you cooked dried beans from scratch (if you don’t have enough liquid, add water to make 8 cups).
  4. Continue stirring until liquid comes to a boil, then lower the heat and simmer for 20 minutes. Add beans, and cook additional 15 minutes.
  5. Season with salt and pepper, to taste.

Collards, spinach or swiss chard could be used in place of kale in this recipe.

Watch the Recipe Video Here!