So we had an abundance of squash. An abundance of tomatoes. And a friggin motherload of okra. Didn't really know what to do with it, so I created a recipe that is a melange of influences, from Puerto Rican rice and beans and Louisiana Gumbo.
We're not really doing fish anymore... price and mercury levels not really permitting... so I used dulse flakes to give the not-quite gumbo a sea taste without the sea-meat.
Pinto beans provided protein and body.
We used a large no-idea-what-it-is squash, which looked rather like a pumpkin. Feel free to sub in any firm fleshed winter squash you choose.
Everyone liked this dish, and it was even better the next day.
1 pound of pinto beans, cooked in water
1/2 c olive oil
1/2 c Better Batter Gluten Free flour, or really good cup-for-cup substitute
2 c diced onion
2 c diced green peppers
1 c diced celery
3 cloves minced garlic
4-6 cups chopped tomatoes
4 quarts vegetable stock or water
1 tbsp dulse flakes
1/8 tsp dried oregano
1/8 tsp thyme
1/8 tsp black pepper
1/8 tsp cayenne
1/8 tsp celery salt
1 tsp paprika
1/4 tsp basil
1 large winter squash, cut into 1/2 inch cubes
1 pound okra, with the stems cut off
1 large pan warm cooked rice.
Keep pinto beans aside.
Saute the olive oil and flour, until the flour thickens. Add the onion, green peppers, celery, and garlic and saute until soft, about 5 minutes. Add the tomatoes, water, and seasonings and saute for another 5 minutes. Add the winter squash, okra, and beans, and simmer over low heat for about 30 minutes. Or until okra is tender and squash is beginning to soften.
Serve over rice.