Southern Okra Bean Stew
Leer en Español
Prep time:
10 minutes
Cook time:
30 minutes
Servings:
14 cups
Quick Tips
Substitute 2 cups cooked rice for the quick rice and reduce water by 1 cup.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Southern Okra Bean Stew
Leer en Español
Ingredients:
- 4 cups water
- 1 can (14.5 ounce) diced tomatoes with liquid
- 1 onion, chopped~3 cloves garlic, minced or 3/4 teaspoons of garlic powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon chili powder
- 1 teaspoon hot sauce
- 1 cup quick brown rice, uncooked
- 1 can (14.5 ounce) kidney beans, rinsed and drained
- 3 cans (8 ounces each) tomato sauce
- 1 package (16 ounce) frozen, sliced okra
- Salt and pepper to taste
Directions:
1. In a large pot, combine the water, diced tomatoes, onion, garlic, and seasonings.
2. Bring to a boil and reduce heat; simmer uncovered for 5 minutes.
3. Add rice, beans, tomato sauce, and okra. Simmer uncovered 8-10 minutes or until vegetables are tender.
4. Add liquid as needed for desired consistency.
Refrigerate leftovers within 2 hours.
Quick Tips
Substitute 2 cups cooked rice for the quick rice and reduce water by 1 cup.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Prep time:
10 minutes
Cook time:
30 minutes
Servings:
14 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
