Black Bean Garden Gumbo
3-4 tablespoons extra virgin olive oil
2 large handfuls bell peppers, sliced
fresh hot chili pepper, diced
1/2 large onion, chopped
2-4 cloves garlic, minced
large handful tender young okra, sliced
3-4 small eggplants, sliced
14 ounces pureed tomatoes
3-4 fresh tomatoes
salt and pepper, to taste
fresh herbs, to taste (thyme, parsley, rosemary, basil, oregano, bay leaf)
1 (15 ounce) can black beans
cooked quinoa or rice, to serve
hot sauce, to taste
1. Saute all veggies in olive oil. When golden brown and softened, add tomato puree, tomatoes, fresh herbs, salt and pepper.
2. Simmer 25 minutes on low heat. Add drained black beans and reheat briefly.
3. Adjust seasoning with salt, pepper and hot sauce. Serve over cooked quinoa, rice or other grain.
If possible, wait and serve the second day for flavors to meld.
Source of recipe: I wrote the recipe.