Skip to main content

Southern Okra Bean Stew

Notes

Recipe 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.
Photo of Southern Okra Bean Stew
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 14 cups
Nutrition Facts: View Label

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

Directions

  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.

Comment

The chili powder gave the stew a little snap that I really appreciated (I added extra to really give it some zing)!

You might also like...

Photo of Superhero Shepherd's Pie

Superhero Shepherd's Pie

Prepare:
15 minutes
Cook:
60 minutes
Makes:
10 cups
Recipe Image

Broccoli and Everything Salad

Prepare:
15 minutes
Cook:
0
Makes:
5 Cups
Recipe Image

Sautéed Onions

Prepare:
5 minutes
Cook:
15 minutes
Makes:
1 cup
Recipe Image for Refrigerator Pickled Vegetables

Refrigerator Pickled Vegetables

Prepare:
20 minutes
Cook:
Makes:
2 pints or 1 quart