Print Options
Back to
Southern Okra Bean Stew >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Southern Okra Bean Stew
When this spicy stew's simmering on the stove, Beverly McDowell's family has a hard time waiting for dinner. "It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans," she writes from Athens, Georgia. "Everyone leaves the table feeling satisfied...and eager to have it again soon."
11 Servings
Prep/Total Time: 30 min.
Ingredients
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green peppers
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon chili powder
1/2 to 1 teaspoon hot pepper sauce
3/4 teaspoon salt
1 bay leaf
4 cups cooked brown rice
2 cans (16 ounces
each
) kidney beans, rinsed and drained
3 cans (8 ounces
each
) tomato sauce
1 package (16 ounces) frozen sliced okra
Directions
In a large Dutch oven or soup kettle, combine the first 10
ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5
minutes.
Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for
8-10 minutes or until the vegetables are tender. Discard bay leaf.
Yield: 11 servings.
Nutrition Facts:
One serving (1-1/2 cups) equals 198 calories,
© Taste of Home 2013
2 of 2
Southern Okra Bean Stew
(continued)
Nutrition Facts:
1 g fat (trace saturated fat), 0 cholesterol, 926 mg sodium, 41 g carbohydrate, 7 g fiber, 8 g protein.
Diabetic Exchanges:
2 vegetable, 1-1/2 starch, 1 lean meat.
© Taste of Home 2013