Loaded with protein, fiber, and a naturally sweet earthy flavor, kidney beans lend rich color and body to this heart-healthy vegan gumbo recipe. Serve this thick stew-like meal with rice or crusty bread.
Spicy Bean Gumbo
3 tablespoons crumbled dried mushrooms
1/3 cup hot water
1/3 cup white whole wheat flour
3 cups vegetable broth, divided
1 onion, finely chopped
1 red bell pepper, seeded, finely chopped
1 large jalapeno, seeded, minced
4 cloves garlic, minced
1 (15-ounce) can fire-roasted diced tomatoes (do not drain)
2 bay leaves
1 tablespoon fresh thyme
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 (15-ounce) cans kidney beans, rinsed, drained
Tabasco to taste
In a small bowl, stir together mushrooms and water and set aside to rehydrate the mushrooms.
In a large pot over medium-high heat, sprinkle flour and cook, stirring constantly, until it lightly toasted.
Remove from heat and whisk in 1 cup broth. Place back on the burner and cook, whisking constantly, until mixture is smooth.
Stir in remaining broth, onion, pepper, jalapeno, garlic, tomatoes, bay, thyme, cumin, and coriander.
Bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
Stir in beans and tabasco. Bring to a simmer and continue to cook until mixture is thick.