Southern Okra Bean Stew

Notes

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.

Ingredients

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

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