---
title: "Collard Green & Kidney Bean Gumbo"
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/collard-green-kidney-bean-gumbo-61f98fb87c23d953303f3214"
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Wheat, Milk]
tags: [Veggie, Meal Prep, Cajun, Comfort Food]
rating: 4.0
rating_count: 1400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Hearty and veggie-packed, though some added extra spices for more kick
  - theme: Prep and Leftovers
    text: Requires chopping but reheats well with improved flavor
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Kidney%20Beans/collard-green-kidney-bean-gumbo.avif"
---
In a #small pot{}, combine @jasmine rice{¾%cup}, ¾ cup @water{¾%cup}, and a pinch of @salt{pinch}. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15-18%minutes}. Keep covered off heat until ready to serve. Fluff rice with a fork.

Wash and dry produce. Core, deseed, and dice @green bell pepper{1%unit} into ½-inch pieces. Halve @celery{2%stalks} lengthwise, then thinly slice crosswise. Halve, peel, and finely dice @onion{1%unit}. Peel and mince @garlic{2%cloves}. Trim and thinly slice @mushrooms{8%oz}. Dice @tomato{1%unit} into ½-inch pieces.

Melt 2 tbsp @butter{2%tbsp} in a #medium pot{} over medium heat. Reduce heat to low and add @flour{2%tbsp}; cook, whisking constantly, until lightly browned ~{5-7%minutes}. TIP: Whisk the roux constantly to avoid burning.

Once roux is finished, stir in bell pepper, celery, onion, garlic, and ½ tsp salt until combined. Increase heat to medium high. Cook, stirring often, until veggies are softened ~{5%minutes}. In a #medium bowl{}, combine @veggie stock concentrate{2%packets} and 2½ cups water. Once veggies are softened, gradually stir in stock mixture until smooth. Add mushrooms, tomato, @kidney beans{1%can} and their liquid, @blackening spice{1%tbsp}, @dried thyme{1%tsp}, and ½ tsp salt. Stir to combine. Bring to a simmer and cover pot. Cook until veggies are tender ~{8-10%minutes}.

Add @collard greens{1%bunch} and ¼ tsp salt to pot with gumbo. Stir to combine. Bring to a simmer and cook, uncovered, until collards are tender ~{5-7%minutes}. Remove from heat; stir in remaining butter until melted. Season with salt and @black pepper{to taste}.

Divide gumbo between bowls. Top with a mound of rice and serve.