White Bean & Quinoa Gumbo

This recipe is based on White Bean & Quinoa Gumbo from Vegan Slow Cooking – For two or just for you by Kathy Hester. A hot and spicy treat for the end of a cold day.

Ingredients for White Bean & Quinoa Gumbo

Serves 6

175g Okra

100g Dried Butter Beans

4 Cloves of Garlic

1 tsp Dried Oregano
(or mixed herbs/thyme/rosemary)

1 tsp Cayenne Pepper
(This is what makes the soup hot can be substituted with chilli Powder or paprika)

1 tbsp Vegan Boullion

1 Onion Cube
(or just a sliced or diced onion)

2 sticks Celery

2 Allspice Berries

1250ml Water

1 tbsp Salt

75g Quinoa

330g Baby Plum Tomatoes

1/2 tsp Cumin

Prep time 30 minutes

Cook time 8.5 hours in Slow Cooker or Cast Iron Pan such as a Le Creuset

Cooking White Bean & Quinoa Gumbo

First Phase

1. First and Foremost Wash Your Hands!
2. Thickly slice the 175g Okra
3. Add to your cooking vessel with the 100g Dried Butter Beans (if using tinned add them in second phase) 1 tsp Dried Oregano, 1 tsp Cayenne Pepper, 1 tbsp Vegan Boullion,1 Onion Cube and 1 tbsp Salt
4. Peel 4 Cloves of Garlic (take off the ends, slit down the side makes it easiest) and grate into the same pot
5. Pour in the 1250ml Water, stir and cook on slow (usually lowest oven setting) for 8 hours.

Second Phase

1. Slice 330g Baby Plum Tomatoes into 3 slices (bigger toms would be better diced) and add them to the pan
2. Add the 75g Quinoa and 1/2 tsp Cumin
3. If you like it really hot you can add some more chilli powder at this stage.
4. Cook for a further 30 minutes
5. Taste for seasoning and ladle into bowls

Happy Eating

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