Recipe

Black-eyed beans, okra and kumara gumbo

One of the classic dishes of Louisiana, famous for creole and cajun cooking, gumbo takes its name from an African word for okra, without which this hearty vegetable stew would not be the same.

Apr 30, 2011 2:00pm
  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Black-eyed beans, okra and kumara gumbo
  • 1 cup (200g) black-eyed beans
  • 2 teaspoon olive oil
  • 1 brown onion (200g), chopped coarsely
  • 3 clove garlic, crushed
  • 1 teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 3 teaspoon ground fennel
  • 1 teaspoon cayenne pepper
  • 500 gram okra
  • 600 gram kumara, chopped coarsely
  • 2 x 425g cans crushed tomatoes
  • 3/4 cup (180ml) water
  • 1 1/2 cup (300g) white long-grain rice
  • 425 gram can baby corn, rinsed, drained

Method

Black-eyed beans, okra and kumara gumbo
  • 1
    Place beans in medium bowl, cover with water; stand overnight, drain.
  • 2
    Rinse beans under cold water; drain. Place beans in medium saucepan of boiling water; return to a boil. Simmer, uncovered, about 30 minutes or until beans are just tender.
  • 3
    Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add dried herbs and spices; cook, stirring, until fragrant.
  • 4
    Add drained beans, okra, kumara, undrained tomatoes and the water; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until vegetables are tender.
  • 5
    Cook rice in medium saucepan of boiling water, uncovered, until just tender; drain.
  • 6
    Stir corn into gumbo; cook, uncovered, until corn is hot. Serve gumbo with rice.

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