Name: Gumbo Z'herbes with Red Beans
Yield: Makes 24 cups, serving 10 to 12 as a main course
Ingredients: 1/3 cup vegetable oil; 1/2 cup bread flour; 2 large onions, chopped; 1 large green pepper, chopped; 3 celery ribs, chopped; 7 quarts water; 1 bunch carrot tops, coarse stems discarded and leaves washed and drained (about 5 cups packed); 5 bunches assorted greens such as beet greens, Swiss chard, kale, collards, mustard greens, turnip greens, and/or spinach, coarse stems discarded and remainder washed and drained; 1 pound dried red kidney beans (about 2 1/2 cups), picked over; 6 large garlic cloves; Accompaniment:Cajun-style White Rice

(Gumbo with Mixed Greens and Red Beans)

Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course.

Recipe notes

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