Bean And Bean Gumbo - cooking recipe

Ingredients

2 teaspoons olive oil
1 large onion, chopped (about 2 1/2 cups)
4 cloves garlic, minced or pressed
1 -2 fresh green chili, minced
1 tablespoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon dried thyme
3 stalks celery, diced
1 large bell pepper, seeded and diced
3 cups water or 3 cups vegetable stock, plus
3 tablespoons water or 3 tablespoons vegetable stock
2 cups fresh sliced okra or 2 cups frozen sliced okra
1 1/2 cups cooked black-eyed peas (15-oz. can)
1 1/2 cups cooked white beans (15-oz. can)
1 tablespoon brown sugar
2 cups chopped fresh tomatoes
3 tablespoons cornmeal
1 cup minced fresh parsley
1 tablespoon fresh lemon juice
salt & fresh ground pepper

Preparation

In a saucepan, warm the oil.
Stir in the onions, garlic, and chiles.
Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes.
Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
Bring to a simmer, cover,and cook for about 5 minutes.
Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender.
In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
of water or stock and stir into the gumbo.
Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
Add the parsley, lemon juice, and salt and pepper.