This is my attempt at the Louisiana Creole dish Gumbo, with a few tweaks! Traditionally okra is used to thicken and provide colour to the sauce, but I am still working through a glut of runner beans, so these went in instead!
3 tbs vegetable oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 celery stalks, trimmed and finely chopped
1 tsp each dried thyme and dried oregano
1 tsp cayenne pepper
1 tsp dried oregano
Salt and pepper to season
1 bay leaf
150ml vegetable stock
440g can of good quality chopped tomatoes
200g runner beans, stringed and sliced diagonally
400g sweet potato, peeled and cut into cubes
1. Heat the oil in a large saucepan over a medium heat then add the onion, celery and garlic and sauté gently for 8 minutes until softened.
2. Mix together the seasoning, dried herbs and spices and add to the saucepan with the bay leaf and stir well to coat. Continue to fry gently for 5 minutes.
3. Add the stock and chopped tomatoes and gently bring to the boil.
4. Add the sweet potato cubes and runner beans and continue to cook for a further 15 minutes, until the sweet potato is tender and the sauce is thickened.
5. Serve warm with rice or cornbread, and garnished with fresh coriander.