If you’ve got some odds and ends in the fridge — like a few cups of beans, a carrot or two, and some greens that need to be used up before they wilt — this gumbo is the perfect way to make the most of them! Bonus: This recipe will teach you how to make a roux with olive oil and flour, a technique you can use to give any soup or stew more complexity and depth.
- 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
- 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).
- Stir in greens, canned tomatoes with liquid, dried oregano or thyme, onions, and carrots. Cook for 5 minutes.
- 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).
- Continue stirring until liquid comes to a boil, then lower the heat and simmer for 20 minutes. Add beans, and cook additional 15 minutes.
- Season with salt and pepper, to taste.