This recipe was sponsored by N.K. Hurst, but all thoughts and opinions are my own.
đ„Ł What Makes This Recipe So Good
First things first â this is by no means a traditional gumbo! We DO pack in as many traditional elements as we can, though, starting out with a roux (a mix of fat + flour whisked together until thick and then cooked until browned) and the holy trinity of cooking (celery, onion, and bell pepper). While a traditional gumbo includes proteins like shrimp, crawfish, andouille sausage, or chicken, our vegetarian gumbo replaces the meat-based proteins with HamBeenâs Cajun 15-Bean Soup mix. The dry bean mix itself includes varieties like Northern beans; pinto beans; lima beans; garbanzo beans; kidney beans; cranberry beans; white, navy, and black beans; and lentils. It also comes with a packet of Cajun seasoning that adds a ton of depth and flavor to the recipe. Needless to say, this dish is incredibly hearty and satisfying. Stew-like dishes, like gumbos, are GREAT for meal prepping. Theyâre almost always large-batch recipes that make several servings, enough for a family to eat on for multiple meals, or for an individual or couple to stretch out to cover almost an entire week. If youâve got a gumbo pot or any heavy-bottomed pot thatâs large enough, you could absolutely double your vegetarian gumbo and freeze some for later. Just let it cool completely first!
đ©đŒâđł Chefâs Tips
When it comes to the roux, you want it to be a deep, rich, dark brown color, but you do NOT want it to burn! If your roux is ready before the 15-minute mark, thatâs totally fine â take it off the heat. The roux forms the base of your dish. If you start out with a burnt roux, thatâs going to affect the flavor of every ingredient added after. Weâre using dried beans in our vegetarian gumbo, and if youâre someone who usually forgets to soak the dry beans early enough that theyâre ready when you need them, then youâre in luck. Typically, youâd need to soak dried beans in water anywhere from 4 to 12 hours prior to using them in a recipe. Weâre using the quick soak method, which cuts your soaking down to roughly 1 hour. Quick soaking is SO easy, too. All you have to do is boil the beans in water for a few minutes, then cover the pot and let them simmer for an hour or so. Depending on the amount of beans youâre cooking, you may need a little more or a little less soaking time, but nowhere near what youâd need the other way.
đ« Beans, Beans, Nothing But Beans!
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