Ingredients
3 cans Blue Runner red beans
1 doz. eggs
1 large onion, chopped
1/3 cup oil
1 Tbsp. flour
chopped parsley
2 pods garlic, minced
1-1/2 tsp. salt
Method
Sources
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Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric pressure cooker for stocks, beans, braising, sterilization
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a 4-qt pot, heat oil and stir in flour to make a small roux. Add onion and garlic. Saute in roux for 5 minutes. Cream red beans and add to mixture along with 6 cups water to thin your gumbo. Bring to a boil once again and lower heat to cook for 1/2 hour. Add salt to taste. With gumbo on simmer, break 1 egg at a time and drop slowly into gumbo. Do not stir for at least 20 minutes, allowing eggs to cook whole.