Kidney Bean Gumbo
Hearty, flavorful, and perfect for plant-based comfort food lovers, Kidney Bean Gumbo is a soul-warming Cajun-inspired dish brimming with bold spices and vibrant veggies. This recipe combines tender kidney beans, the iconic "holy trinity" of onion, bell pepper, and celery, and a rich roux-based broth infused with Creole seasoning, smoked paprika, and a touch of heat. Slices of okra add authentic Southern charm while thickening the gumbo naturally. Served over fluffy white rice and adorned with fresh parsley, this crowd-pleasing vegan gumbo is easy to make, taking under an hour from start to finish. Whether you're looking for a nutritious weeknight dinner or a hearty option for gatherings, this kidney bean gumbo delivers big on flavor while keeping it wholesome.
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Recipe Information
Ingredients
- 2 cups red kidney beans
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned, with juice)
- 1 cup okra, sliced
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 teaspoon hot sauce (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 2 tablespoons chopped parsley (for garnish)
Instructions
Rinse and drain the kidney beans if using canned beans. If using dried beans, soak them overnight and cook until tender before starting the gumbo.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery (known as the 'holy trinity' in Cajun cuisine). Sauté for 5–7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to form a roux. Cook for an additional 2–3 minutes to lightly toast the flour.
Gradually add the vegetable broth while stirring to prevent lumps from forming.
Stir in the diced tomatoes (with their juices), sliced okra, cooked kidney beans, Creole seasoning, dried thyme, smoked paprika, and bay leaves.
Season with salt, black pepper, and optional hot sauce for extra heat.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the flavors meld and the gumbo thickens.
Remove the bay leaves and adjust seasoning if needed.
Serve the kidney bean gumbo hot over a bed of cooked white rice.
Garnish with chopped parsley and additional hot sauce if desired.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
