Bean & Rice Gumbo

My husband really enjoyed this, and I was pleasantly surprised at how thick and flavorful the gumbo actually cooked up given the simplicity of the ingredients.  This recipe originally came from the McDougall Quick & Easy Cookbook.

Ingredients:

1 cup instant brown rice (dry)
1 onion, chopped (small)
1 red bell pepper, chopped (small)
2 stalks celery, chopped (small)
1 clove minced garlic
4 cups vegetable broth
1 15 oz can black beans, rinsed and drained
1 15 oz can black-eyed peas, rinsed and drained
1-2 teaspoons Cajun seasoning
2-3 tablespoons Frank's RedHot hot sauce
1 16 oz bag frozen okra

Cook the rice separately (according to the manufacturer's directions - I used 1 3/4 cups water to 1 cup rice and cooked for about 10 min); set aside.

Place the onion, pepper, celery, and garlic in a large pot with 1/2 cup of broth. Cook, stirring occasionally, for about 5 minutes.

Add the remaining broth, the beans, and seasonings.

Bring to a boil, then reduce heat and simmer for about 15 minutes.

Add the frozen okra and lightly simmer for an additional 5 minutes.

Stir in the cooked rice and serve at once.