Description
Although not technically a gumbo, the classic New Orleans dish of red beans and rice is a close relative.

Ingredients

• 1 lb. dried red kidney beans (about 2 cups), picked over and rinsed
  
• 2 Tbsp. canola oil
  
• 3 cloves garlic, minced
  
• 1 cup chopped onion
  
• 1 cup chopped celery
  
• 1/2 cup chopped green bell pepper
  
• 4 oz. chopped turkey ham
  
• 1 tsp. dried thyme
  
• 1 tsp. dried oregano
  
• 1 tsp. freshly ground black pepper, or to taste
  
• 1/4 tsp. ground red pepper, or to taste
  
• 1 tsp. salt, or to taste (optional)
  
• 8 cups fat-free, reduced-sodium chicken broth
  
• 4 cups hot cooked rice (see Note)
  
• filé powder, to accompany gumbo (optional)
  
• a few drops of hot sauce, or to taste (optional)

Preparation
About one hour before preparing the gumbo: In large container or pot, cover beans with boiling hot water to at least 2 inches. Cover and let stand until beans have swelled to at least twice their size and have absorbed most of water, about 1 hour. Drain beans, discarding soaking liquid.

In a large, heavy pot, heat oil until hot. Add onion and garlic and gently sauté until onion is translucent and garlic is soft, taking care they do not brown. Add celery and bell pepper and sauté 1 to 2 minutes more, stirring frequently. Add ham and lightly sauté.

Mix in herbs, seasonings, broth and beans. Bring to a boil, then reduce heat to a simmer. Partially cover and simmer, stirring occasionally, until beans are tender, about 1 hour.

Nutrition
Per serving: 303 calories, 4 g. total fat (less than 1 g. saturated fat), 50 g. carbohydrate, 17 g. protein, 11 g. dietary fiber, 742 mg. sodium.

Serves
Makes 8 servings.

Variations
Note: Although white rice is the traditional accompaniment, for extra nutrition, use brown rice.