Pinto Bean Gumbo

chef.gonzalo's picture

Sep. 22, 2011


Dry pinto beans/Dried navy beans 1 2/3 Cup (26.67 tbs) , rinsed and soaked overnight in water
Water 7 Cup (112 tbs)
Onion 1 Large , chopped to make 1 cup
Salt pork 4 Ounce , diced (1/2 Cup)
Salt 1/2 Teaspoon
Bay leaf 1
Fresh okra 2 Cup (32 tbs) , thinly sliced
Canned tomatoes 16 Ounce , cut up (1 Can)
Canned whole kernel corn 12 Ounce , drained (1 Can)
Worcestershire sauce 2 Teaspoon
Salt 1 Teaspoon
Sugar 1 Teaspoon
Dried thyme 1 Teaspoon , crushed
Bottled hot pepper sauce 1/2 Teaspoon



1. In a saucepan, combine beans and the water; bring the mixture to boil.

2. Reduce heat; simmer for about 2 minutes; remove from heat; cover and let it stand for 1 hour but do not drain.

3. Add onion, salt pork, the 1/2-teaspoon salt, and the bay leaf to beans and liquid; bring the mixture to boil.

4. Reduce heat; cover and simmer for about 2 1/2 hours or till beans are tender.

5. Add sliced okra, un-drained tomatoes, drained corn, Worcestershire sauce, the 1 teaspoon salt, sugar, thyme, and bottled hot pepper sauce; simmer the mixture for about 30 minutes or till okra is tender.

6. Remove and discard bay leaf before serving.


7. Arrange the soup into individual serving bowl and serve immediately with toasted garlic bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 614Calories from Fat 225

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1330 mg55.42%

Total Carbohydrates 78 g26%

Dietary Fiber 20 g80%

Sugars 12 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet