Southern Okra Bean Stew

Name: Southern Okra Bean Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 11 servings.
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

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."

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.