16 oz (1) pkg dried black beans; 1 md Size green pepper; chopped 1/4 c Onion; divided chopped 2 1/2 c Qts water; divided 2 cl Garlic; minced 1/2 ts Dried whole oregano; 1/4 ts Ground cumin; 3 tb Vinegar; 1 ts Salt; 3 c Rice; cooked hot cooked without salt/fat
Sort and wash beans. Combine beans, green pepper, and 2 tb onion in a large Dutch Oven. Cover with 6 cups of water, and soak overnight. Add remaining 4 cups water to Dutch oven; cover and bring to a boil. Reduce heat, and simmer 2 1/2 hrs or until beans are tender. Combine remaining 2 tb onion, garlic, oregano, and cumin in a small bowl; mash mixture, using a fork. Stir in vinegar. Add vinegar mixture and salt to beans. Simmer, uncovered, an additi1/3 c Oil 1/3 c All-purpose flour 2 tb Oil 1 1/2 c Sliced fresh okra; (frozen OK. add with tomatoes) 1 c Chopped onions 3/4 c Chopped celery 3 Cloves garlic ; minced 4 c Water 2 c Chopped tomatoes ; Or 1 can 14.5-oz can whole tomatoes, drained, cut up 1/3 c Chopped fresh parsley 1 1/2 ts Salt 1/2 ts Dried thyme leaves 1/4 ts Cayenne pepper 1/4 ts Black pepper 2 Bay leaves 3/4 lb Pork chops;well trimmed, boned- cubed OR 1/2 lb. cubed cooked ham 1 cn (15-oz.) black-eyed peas; undrained
2 c Hot cooked rice 1/4 c Chopped fresh parsley 1/4 c Chopped green onions; if desired
Heat 1/2 cup oil in small saucepan or skillet over medium-low heat until hot. Using a wire whisk, stir in flour. Cook 5 to 7 minutes or until golden brown, stirring constantly. Set aside.
Heat 1 to 2 tablespoons oin in 3-quart heavy saucepan or 4-quart Dutch oven over medium heat until hot. Add okra(if fresh),onions, celery and garlic; cook 8 to 10 min. or until vegetables are tender, stirring occasionally. Stir in flour mixture until well blended . Add water, tomatoes(okra if frozen,but thawed) 1/3 cup parsley, salt, thyme, cayene pepper and bay leaves. Bring to a boil. Reduce heat ; simmer 20 minutes. Add cubed pork; cook an additional 15 to 20 minutes or until pork is tender and no longer pink. Stir in black eyed peas; cook until thoroughly heated. Remove bay leaves. Ladle gumbo into 8 individual soup bowls; top each with 1/4 cup rice. Sprinkle servings with 1/4 cup parsley and green onions.