Beefy Gumbo

What do you do when a recipe calls for cans of beans, drained?  Here is a gumbo with stock made from the liquid from cans of beans* that were used for chili (great northern and red beans).

  • 2 lbs beef stew/roast meat cubed
  • 1/2 cup dried multibean mix or Great Northern beans, picked over and rinsed
  • 1 cup brown rice
  • 4 cups canned bean liquid*
  • 3 whole tomatoes, chopped
  • 1 whole garlic, sliced
  • 3 ribs celery, chopped
  • 2 medium carrots, chopped
  • 1 green pepper, chopped
  • 1 medium onion, chopped 
  • 1 t salt, plus additional for seasoning
  • 2 T Italian seasoning
  • Freshly ground black pepper
  • ½ box mushrooms, optional
  • Sour cream


Put beef, bean mix, bean juice, tomatoes, garlic, celery, carrots, green pepper, onion, herb blend, and 1 t pepper in a slow cooker; cover, cook on high for the first hour, then cook on LOW until the beans and beef are quite tender, about 7 hours.

Stir in the, rice and mushrooms, cover, and let simmer until the rice is cooked, and the soup is thick, about 1 1/2 hours for a total cook time of 8 ½ hours. Ladle the soup into warmed bowls and dopple with sour cream.

Serves about 10 people


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