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Hearty Okra Skillet Stew by Christina Langrudi serves: 6	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Stews and soups can really pack the vegetables in, which allows you to eat more and feel fuller, and the food you're eating is better for you. Okra was brought to the United States by Ethiopian slaves. The vegetable is found year-round in the South and is an indigenous part of Southern cuisine. Look for bright green pods that are no longer than four inches, as the longer pods tend to be tough and fibrous. This one-dish meal is great on its own, or serve it over rice to extend it a little further.

Ingredients:

Large Onion

3 Cloves

Garlic

1 Tbsp.

Olive Oil

1/2 Tsp.

Dried Oregano; Crushed

1/2 Tsp.

Ground Cumin

1/2 Tsp.

Ground Coriander

1/2 Tsp.

Ground Turmeric

Bay Leaf

Cinnamon Stick

16 oz.

Frozen Cut Okra

28 oz.

Can Diced Tomatoes

15 oz.

Garbanzo Beans; Rinsed & Drained

3 oz.

Cooked Smoked Sausasge

3 Cups

Hot Cooked Rice

Directions:

In a large skillet cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in oregano, cumin, coriander, turmeric, bay leaf, cinnamon stick, and 1.8 teaspoon salt. Cook and stir 1 minute. Add okra, undrained tomatoes, beans and sausage. Bring to boiling; reduce heat. Simmer, covered, 30 minutes; stir occasionally. Remove and discard bay leaf and cinnamon stick. Serve over rice.

Makes 6 servings.

Categories:

Dairy Free
Fall/Winter
Low Calorie
Low Carb
Low Fat
Main Dishes
Pasta/Rice/Potatoes
Spring/Summer
Vegetables