Best 3 Bean And Bean Gumbo Recipes

**Explore the Delights of Bean and Bean Gumbo: A Culinary Journey Through Two Unique Recipes**

Gumbo, a Louisiana culinary treasure, is a rich and flavorful stew that embodies the vibrant spirit of Cajun and Creole cuisine. In this comprehensive guide, we present two distinct bean and bean gumbo recipes that showcase the versatility and depth of this beloved dish. Embark on a culinary adventure as we delve into the intricacies of each recipe, exploring the unique ingredients and techniques that bring these gumbos to life. Discover the secrets behind the perfect roux, the harmonious blend of spices, and the careful selection of beans that create a symphony of flavors in every bite. Whether you prefer a classic gumbo with okra or a hearty version packed with protein-rich beans, these recipes will guide you towards creating an unforgettable gumbo experience that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY BEAN AND SAUSAGE GUMBO

Spicy Bean and Sausage Gumbo image

Make and share this Spicy Bean and Sausage Gumbo recipe from Food.com.

Provided by IOjaw

Categories Gumbo

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/2 cup minced onion
2 cups diced spicy sausage
2 cups beef broth or 2 cups bouillon
1 (15 ounce) can chili beans, with sauce
3 cups cooked rice (I used leftover red rice)
1/2 teaspoon cumin
1 teaspoon cilantro
fresh parsley

Steps:

In a large sauce pan on medium heat, sauté onion in olive oil until translucent.
Add sausage and lightly brown.
Stir in broth, beans, rice, cumin, and cilantro.
Reduce heat and simmer for 30 minutes.
Place in a bowl and sprinkle with parsley.
****To complete meal, I added basil-cheese rolls.

BEAN AND BEAN GUMBO

Bean and Bean Gumbo image

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

Provided by Sharon123

Categories Gumbo

Time 50m

Yield 8-9 cups

Number Of Ingredients 20

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

Steps:

In a saucepan, warm the oil.
Stir in the onions, garlic, and chiles.
Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes.
Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
Bring to a simmer, cover,and cook for about 5 minutes.
Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender.
In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
of water or stock and stir into the gumbo.
Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
Add the parsley, lemon juice, and salt and pepper.

RED BEAN AND SAUSAGE GUMBO

Red Bean and Sausage Gumbo image

My Granny use to make this ,she cooked her own red beans.But I really like this way better ,it has just the right amount of seasoning.....Now they are selling these Blue Runner Creole Cream Style Red Beans all over the U.S.Wal-Mart carries them in the can good section...I think I orginal got this recipe from WWL-Tv out of New...

Provided by Mary R Morris

Categories Other Main Dishes

Time 1h10m

Number Of Ingredients 12

Ingredients

1/2 cup of vegatable oil
1/2 cup of flour
1-stalk of celery (chopped )
1 medium onion (chopped )
3 pods of garlic or to taste (chopped)
1/2 green bell pepper (chopped)
white part of the green onion-3
3-cans of of blue runner creole cream style red beans
3-cans of water or chicken broth
smoked sausage,(i use 1 ring of regular johnsonville)
ham seasoning-or ham bone with meat
andouille sausage if you can find it( most major store carry it)

Steps:

1. First you make a roux,with the flour and the oil,till it is a rich brown color ,add chopped onions,shallots,bell pepper,garlic,smoked sausage,ham seasoning and andouille sausage.Cook at medium to low heat for 10-15 minutes.Add about 4 cups of water and simmer gently.
2. While the above is simmering ,put the Blue Runner Creol Cream Style Red Beans ,with one can of water or chicken broth per can in the blender or food processor to liquify.(I do this one can at a time ,less mess)After the beans or liquifed ,pour beans in the pot with other ingredients and bring to a boil.Mixture can be thined by adding a little more water.Let simmer for 45 minutes to 1 hour ..Stir and do not let scorch .You can add file if you want it just before serving....Some folks like a chopped boiled egg served on top.Season to taste and serve over rice or eat with French Bread or Crackers..I like hot sauce with mine....You can use chicken in it or shrimp .This is gumbo use what ever meat you like....
3. Personal ,this recipe can be doubled or even tripled ,if you like .When my brothers or here ,I double the recipe .Just double all the ingredients.

Tips:

Soak the beans overnight: This will help them cook more evenly and reduce the cooking time. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of beans: This will give your gumbo a more complex flavor. Some good options include black beans, kidney beans, pinto beans, and navy beans.
Don't overcook the beans: They should be tender but still hold their shape. Overcooked beans will become mushy and ruin the texture of your gumbo.
Sauté the vegetables before adding them to the gumbo: This will help them develop their flavor and prevent them from becoming watery.
Use a good quality stock: This will make a big difference in the flavor of your gumbo. If you don't have homemade stock, you can use a good quality store-bought stock. Avoid using bouillon cubes, as they can make your gumbo taste artificial.
Season the gumbo to taste: This means adding salt, pepper, and other spices until it reaches your desired flavor. Be careful not to over-season the gumbo, as this can make it too salty or spicy.
Serve the gumbo with rice: This is the traditional way to serve gumbo, and it's a delicious way to enjoy it. You can also serve gumbo with cornbread or crusty bread.

Conclusion:

Gumbo is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover beans and vegetables, and it's also a good source of protein and fiber. If you're looking for a hearty and flavorful meal, gumbo is a great option. With its complex flavors and variety of textures, gumbo is sure to please everyone at the table.

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