Southern Okra Bean Stew (Print Version)
# Ingredients:
01 -
4 cups water
02 -
1 can (28 ounces) diced tomatoes, undrained
03 -
1-1/2 cups chopped green peppers
04 -
1 large onion, chopped
05 -
3 garlic cloves, minced
06 -
1 teaspoon Italian seasoning
07 -
1 teaspoon chili powder
08 -
1/2 to 1 teaspoon hot pepper sauce
09 -
1/2 teaspoon salt
10 -
1 bay leaf
11 -
4 cups cooked brown rice
12 -
2 cans (16 ounces each) kidney beans, rinsed and drained
13 -
3 cans (8 ounces each) tomato sauce
14 -
1 package (16 ounces) frozen sliced okra
# Instructions:
01 -
In a large Dutch oven, combine water, diced tomatoes, green peppers, onion, garlic, Italian seasoning, chili powder, hot pepper sauce, salt, and bay leaf. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
02 -
Add the cooked brown rice, kidney beans, tomato sauce, and frozen sliced okra to the Dutch oven. Simmer uncovered until the vegetables are tender, about 8–10 minutes. Discard the bay leaf before serving.
# Notes:
01 -
This dish is a hearty, tomato-based stew with okra, beans, and brown rice. It is mildly spicy and satisfying for family meals.