Recipe: Red Bean Gumbo (red beans and rice using turkey ham)

RED BEAN GUMBO
"Although not technically a gumbo, the classic New Orleans dish of red beans and rice is a close relative. The following version calls for a small amount of meat and chicken stock, but eliminating the meat and using vegetable broth will make Red Bean Gumbo a meatless dish."

1 lb. dried red kidney beans (about 2 cups), picked over and rinsed
2 Tbsp. canola oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
4 oz. chopped turkey ham
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. freshly ground black pepper, or to taste
1/4 tsp. ground red pepper, or to taste
1 tsp. salt, or to taste (optional)
8 cups fat-free, reduced-sodium chicken broth
4 cups hot cooked rice*
File powder, to accompany gumbo (optional)
A few drops of hot sauce, or to taste (optional)

ABOUT ONE HOUR BEFORE PREPARING THE GUMBO:
In large container or pot, cover beans with boiling hot water to at least 2-inches. Cover and let stand until beans have swelled to at least twice their size and have absorbed most of water, about 1 hour. Drain beans, discarding soaking liquid.

TO PREPARE THE GUMBO:
In a large, heavy pot, heat oil until hot. Add onion and garlic and gently saute until onion is translucent and garlic is soft, taking care they do not brown.

Add celery and bell pepper and saute 1 to 2 minutes more, stirring frequently. Add ham and lightly saute.

Mix in herbs, seasonings, broth and beans. Bring to a boil, then reduce heat to a simmer. Partially cover and simmer, stirring occasionally, until beans are tender, about 1 hour.

Serve with rice.

*Although white rice is the traditional accompaniment, for extra nutrition, use brown rice.

Makes 8 servings
Source: the American Institute for Cancer Research