Gumbo-style bean stew
Onion, celery and green pepper cooked down until soft, then simmered with kidney beans and smoked paprika into a dark, thick stew over rice. The smoke carries it.
- Time
- 45 min
- Serves
- 2
- Kind
- Stew
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Finely dice the onion, celery and green pepper. Drain and rinse the kidney beans.
- Warm the olive oil in a large pot over a medium heat. Add the onion, celery, green pepper and a pinch of salt and cook for about 10 minutes until soft.
- Stir in the smoked paprika and dried thyme for 1 minute, until fragrant.
- Add the chopped tomatoes, kidney beans and 300 ml of water. Simmer for 30 minutes with the lid off, stirring now and then, until thick and dark.
- While the stew bubbles, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
- Season the stew with salt and plenty of black pepper.
- Fluff the rice with a fork, spoon it into bowls and ladle the stew over the top.
Tip Put a bottle of hot sauce on the table so each person can set their own heat.
Per portion
| Energy | 681 kcal |
| Protein | 28 g |
| Carbohydrate | 108 g |
| of which sugars | 17 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 24 g |
| Salt | 0.68 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- kidney beans2 tins
- onion1
- celery stick2
- green pepper1
- chopped tomatoes1 tin
- rice150 g
- smoked paprika2 tsp
- dried thyme1 tsp
- olive oil1 tbsp
