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
| Servings | Cook Time |
| 11servings (4 quarts) | 30minutes total |
| Servings |
| 11servings (4 quarts) |
| Cook Time |
| 30minutes total |
Ingredients
- 4 cups water
- 1 can diced tomatoes 28 ounces, 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 kidney beans 16 ounces each, rinsed and drained
- 3 cans tomato sauce 8 ounces each
- 1 package frozen sliced okra 16 ounces
Portions: servings (4 quarts)
Units:
|
Ingredients
Portions: servings (4 quarts)
Units:
|
Instructions
- 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.
Recipe Notes
