Description
Although not technically a gumbo, the classic New Orleans dish of beans and rice is a close relative.

• ½ cup Aduki beans
• ½ cup Black Turtle beans
• ½ cup Black-eyed beans
• ½ cup Mung beans
• ½ cup Chick-Peas
• 100g Okra (Gumbo)
• 2 Tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 cup chopped onion
• ½ cup chopped fennel
• ½  cup chopped green pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tsp. freshly ground black pepper, or to taste
• 4 cups fat-free, vegetable stock
• 4 cups hot cooked rice (see Note)
• filé powder, to accompany gumbo (optional)
• a few drops of hot sauce, or to taste (optional)

Preparation
About one hour before preparing the gumbo: In large container or pot, cover beans with boiling hot water to at least 2 inches. Cover and let stand until beans have swelled to at least twice their size and have absorbed most of water, about 1 hour. Drain beans, discarding soaking liquid.
In a large, heavy pot, heat oil until hot. Add onion and garlic and gently sauté until onion is translucent and garlic is soft, taking care they do not brown. Add celery, okra and pepper and sauté 1 to 2 minutes more, stirring frequently.
Mix in herbs, seasonings, stock and beans. Bring to a boil, then reduce heat to a simmer. Partially cover and simmer, stirring occasionally, until beans are tender, about 1 hour.

Variations
Note: Although white rice is the traditional accompaniment, for extra nutrition, use brown rice.