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Farmer's Gumbo


  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, diced
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 cups corn kernels
  • 2 cups red beans (well soaked, or canned and drained)
  • 2 cups black beans (well soaked, or canned and drained)
  • 1 cup Mrs. Renfro’s Red Salsa (mild, medium, hot)
  • 3/4 cup water, more or less may be needed
  • 1 tsp. brown mustard
  • 1/2 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 3 cups rice, cooked
  • Sour cream, optional


  • In large skillet, sauté onion, garlic, zucchini, and peppers until onions are soft.
  • Add corn, beans, salsa, water, mustard, pepper, cumin, and salt.
  • While stirring, bring to soft boil.
  • Reduce heat and simmer for 30 minutes, stirring occasionally.
  • Ladle gumbo over rice.
  • Top with sour cream and more salsa, if desired.

Recipe by N. Schauer, WI

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