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    Creole Greens and Red Bean Gumbo with Tempeh

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    Pixicook editorial team

    A hearty and flavorful Creole-inspired gumbo made with a variety of greens, red beans, and tempeh.

    Ingredients for Creole Greens and Red Bean Gumbo with Tempeh

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Dried Small Red Beans

    0 oz

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    Bay Leaf

    each

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    Large White Onion, halved

    each

    Substitute chevron-down

    Garlic Clove, halved

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Dried Red Chile

    each

    Substitute chevron-down

    Coarse Sea Salt

    tablespoons

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    Collard Greens, stemmed and chopped

    0 lb

    Substitute chevron-down

    Mustard Greens, stemmed and chopped

    0 lb

    Substitute chevron-down

    Turnip Greens, stemmed and chopped

    0 lb

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    Spinach, stemmed and chopped

    0 lb

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    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Large Yellow Bell Peppers, diced

    each

    Substitute chevron-down

    Millet Flour

    cups

    Substitute chevron-down

    Large Yellow Onions, diced

    each

    Substitute chevron-down

    Celery Stalks, chopped

    each

    Substitute chevron-down

    Cayenne Pepper

    teaspoons

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    Vegetable Stock

    cups

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    Sweet Hot Pepper Vinegar

    to taste

    Substitute chevron-down

    Safflower Oil

    for frying

    Substitute chevron-down

    Tempeh, sliced

    0 oz

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    Cooked Rice

    to serve

    Substitute chevron-down

    Large Scallions, sliced

    each

    Substitute chevron-down

    Filé Powder

    to serve

    Substitute chevron-down

    Fresh Thyme

    to serve

    Substitute chevron-down

    How to Make Creole Greens and Red Bean Gumbo with Tempeh

    1. Cook the Beans

    Drain the soaked beans and place them in a medium saucepan with the bay leaf, halved white onion, halved garlic cloves, dried chile, and 1 tsp salt. Cover with water and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat to a simmer. Cook partially covered for 1 to 1.5 hours, until the beans are tender. Drain and set aside, discarding the bay leaf, onion, garlic, and chile.

    2. Cook the Greens

    In a large pot, bring water to a boil with 1 tbsp salt. Add the collard greens, mustard greens, turnip greens, and spinach, and cook until they are tender, about 5 minutes. Drain and let them cool, then wipe out the pot.

    3. Sauté the Bell Peppers

    Heat 2 tbsp of olive oil in the large pot over medium heat. Add the yellow bell peppers and ¼ tsp salt, sautéing until just tender, about 3 to 5 minutes. Transfer the peppers to a bowl and set aside.

    4. Make the Roux

    To make the roux, add 6 tbsp of olive oil to the same pot and heat over medium heat. Whisk in the millet flour and continue to whisk constantly for about 20 minutes, until the roux turns a deep caramel color.

    5. Sauté Vegetables

    Add 2 tbsp of olive oil to the pot with the roux, then stir in the diced yellow onions, celery, minced garlic, 1 tsp salt, and cayenne pepper. Sauté until the vegetables are soft, about 10 minutes, and then cook for an additional 3 to 5 minutes until fragrant.

    6. Combine Ingredients and Simmer

    In a food processor, finely chop the cooled greens. Add the greens, cooked beans, and 4 cups of vegetable stock to the pot. Pour in 1 cup of the reserved bean cooking liquid. Simmer the gumbo partially covered for about 45 minutes, stirring occasionally, and adding more stock if needed to keep it from getting too thick.

    7. Cool and Refrigerate

    Let the gumbo cool completely, then cover and refrigerate for at least 8 hours or overnight. This resting period allows the flavors to meld together beautifully.

    8. Reheat and Serve

    When ready to serve, warm the gumbo over medium heat, stirring occasionally to prevent sticking. Season to taste with Sweet Hot Pepper Vinegar. Serve over cooked rice, garnished with sliced scallions, a sprinkle of filé powder, and fresh thyme.

    Pitfalls and tips

    Roux Mastery

    The foundation of an excellent gumbo is a well-made roux. You need patience and attention to cook it to a rich, dark color without burning. Stir constantly and keep your heat medium to medium-low.

    Layer Flavors

    Build layers of flavor by adding ingredients in stages. Let the trinity soften and meld with the roux, then add your spices, followed by liquids, then beans, greens, and tempeh.

    Patience

    Like many stews and braises, gumbo flavors develop and improve over time. If you can, make it a day ahead and reheat it gently before serving.

    Umami Boost

    Marinate the tempeh in soy sauce or liquid aminos, smoked paprika, garlic, and cayenne to give it a richer flavor before adding it to the gumbo.

    Finishing Touches

    Just before serving, add a splash of vinegar or a squeeze of fresh lemon juice to brighten the flavors. Adjust seasoning with salt, pepper, and cayenne, and garnish with chopped green onions or parsley for a fresh contrast.


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