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
Southern Okra Bean Stew
Southern Okra Bean Stew
Prep Time
10 min
Cook Time
20 min
Yield
11 servings (about 4 quarts)
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
- In a large Dutch oven, 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, 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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