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Southern Okra Bean Stew

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    11 servings (4 quarts)


  • 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


  • 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.
Nutrition Facts
1-1/2 cups: 198 calories, 1g fat (0 saturated fat), 0 cholesterol, 926mg sodium, 41g carbohydrate (0 sugars, 7g fiber), 8g protein.

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  • Katy's mom
    Nov 5, 2020

    This looks like a hearty, versatile dish, but we don't care for okra. I might try it with canned artichoke hearts or possibly peeled, coarsely chopped eggplant instead. Or maybe just fresh string beans.

  • t-macka
    Apr 22, 2009

    No comment left