One of my favorite restaurants is J. Gumbo’s which offers a New Orleans cuisine. My favorite dish is Bumblebee Stew. Corn, tomatoes, and beans. The combination is amazing. Here’s my version of the recipe. It’s vegetarian and gluten-free.
1 can of sweet yellow corn
1 can of red kidney or black beans
1 can of diced tomatoes
1 medium onion
4 cloves of garlic
Brown rice (optional and prepared separately)
1/2 cup of vegetable stock
Seasonings (Add to taste)
Edward & Sons vegetarian bouillon cube
Fresh ground pepper
Oregano, basil, parsley
Celtic sea salt
Sea Kelp (for the iodine)
Turmeric (just darn good for you)
Mrs. Dash Seasoning salt
Dump everything into one pot, stir, and let the dish simmer on medium low for fifteen to twenty minutes.
Either serve by itself or spoon it over brown rice. Enjoy.