mussel pork and red kidney bean gumbo

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Cooking receipe to make mussel pork and red kidney bean gumbo under category Aga Recipes. You may find some video clips related to this receipe below.

mussel pork and red kidney bean gumbo

2 tbsp fruity olive oil

325g pork tenderloin cut into medallions about 10mm thick

1 tsp mild chilli powder

1 large onion chopped

4 stalks celery chopped

2 cloves garlic crushed

500g okra trimmed and cut into 20mm slices

200g red kidney beans soaked overnight and drained

468g jar passata

225g cooked brown or white rice

sauce:

50g butter

1 tsp mild chilli powder

1 tsp ground cumin

4 sprigs fresh thyme

50g flour

450m1vegetable stock

salt and freshly ground black pepper

3 tspn peri peri sauce to taste (very hot so take care)

450g green tipped mussels on the half shell

aga equipment:

wire shell on third set of runners in roasting ovenat the end of cooking

Heat the oil in a large ovento hobcasserole on top of the aga.

Toss the pork in the chilli then cook it quickly for 4 to 5 minutes until browned transfer to the simmering plate if necessary.

Add the onion celery and garlic then cover the pan and cook on the floor of the roasting ovenfor 10 minutes while preparing the okra.

Drain and rinse the kidney beans.

Bring them to the boil in a pan of fresh water then cook on the simmering plate for 10 minutes.

Leave the pan on the back of the aga until required.

Stir the okra into the pork with the passata the drained kidney beans and a little seasoning.

Bring to the boil on the top then cover and cook on the floor of the simmering ovenwhile preparing the sauce.

Melt the butter with the spices and thyme and cook gently for a few seconds on the top of the aga.

Stir in the flour then cook on

the simmering plate for 2 to 3 minutes Gradually add the stock off the heat then bring the sauce to tire boil stirring until thickened.

Season with salt and pepper and add the peripen sauce.

Stir tire sauce into the pork and okra mixture.

Heat on the boiling plateuntil really bubbling then put the lid back on the pan and return it to the simmering ovenfor at least 4 hours and up to 10 hours.

Stir the mussels into the gumbo then cook for 5 minutes after re establishing the boil on the simmering plate.

Heat the cooked rice for 10 minutes in a small covered dish in the roasting oventhen sen e a spoonful in the centre of each helping of gumbo which should he served in dished plates or bowls.

Gumbo is an all in one dish froth the american deep South. It is usually made with a mixture of meat and fish and I have added some beans for even nurre texture and flavour The essentials are okra (difficult but possible to grow in a greenhouse) and a spoonful of cooked rice to serve in each portion.

Serves 6

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