Skip to main content

Print Recipe Color

print smallerlarger
Photo of Southern Okra Bean Stew
Hide nutrition box
Photo of Nutrition Facts of Southern Okra Bean Stew
14 cups
Prep time:
10 minutes
Cooking time:
30 minutes


4 cups water
1 can (14.5 ounces) diced tomatoes with liquid
1 onion, chopped
3 cloves garlic, minced or 3/4 teaspoons of garlic powder
1 teaspoon Italian Seasoning
1 teaspoon chili powder
1 teaspoon hot sauce
1 cup quick brown rice, uncooked
1 can (14.5 ounces) kidney beans, rinsed and drained
3 cans (8 ounces each) tomato sauce
1 package (16 ounces) frozen, sliced okra
salt and pepper to taste


  1. In a large pot, combine the water, diced tomatoes, onion, garlic and seasonings.
  2. Bring to a boil and reduce heat; simmer uncovered for 5 minutes.
  3. Add rice, beans, tomato sauce and okra. Simmer uncovered for 8 to10 minutes, or until the vegetables are tender.
  4. Add liquid as needed for the thickness you want.
  5. Refrigerate leftovers within 2 hours.


  • Substitute 2 cups cooked rice for the quick rice and reduce water by 1 cup.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.