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Southern Okra Bean Stew

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 11 servings (about 4 quarts).
When this spicy stew's simmering on the stove, my 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. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia

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
  • 1/2 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

  • 1. In a large Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • 2. Add the rice, beans, tomato sauce and okra. Simmer, uncovered, until the vegetables are tender, 8-10 minutes. Discard bay leaf.

Nutrition Facts

1-1/2 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 661mg sodium, 44g carbohydrate (7g sugars, 9g fiber), 10g protein.

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