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Okra and Butter Bean Stew

 Okra and Butter Bean Stew
This stew is adapted from my mom's down-home Louisiana recipe, and it turns okra-haters into okra-lovers. Guaranteed. —Kaya Mack, Wichita Falls, Texas
12 ServingsPrep: 25 min. Cook: 45 min.

Ingredients

  • 7 bacon strips, chopped
  • 1 pound Johnsonville® Smoked Sausage, halved and thinly sliced
  • 1 large onion, chopped
  • 2 small green peppers, chopped
  • 3 cups water
  • 2 cans (16 ounces each) butter beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (16 ounces) frozen sliced okra
  • Hot cooked rice, optional

Directions

  • In a Dutch oven, cook bacon and sausage over medium heat until bacon
  • is crisp. Remove to paper towels; drain, reserving 2 tablespoons
  • drippings.
  • Cook onion and green peppers in the drippings until tender. Stir in
  • the water, beans, tomatoes, tomato paste, pepper and salt. Bring to
  • a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon
  • and sausage; cook 10 minutes longer.
  • Stir in okra. Cover and cook for 8-10 minutes or until okra is
  • tender. Serve with rice if desired. Yield: 12 servings (1 cup each).

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Okra and Butter Bean Stew (continued)

Directions (continued)

Nutritional Facts: 1 cup (calculated without rice) equals 252 calories, 14 g fat (6 g saturated fat), 31 mg cholesterol, 901 mg sodium, 24 g carbohydrate, 7 g fiber, 12 g protein.