Southern Okra Bean Stew
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.
Ingredients
1 can
(14.5 ounce) diced tomatoes with liquid 3 cloves
garlic, minced or 3/4 teaspoons of garlic powder 1 teaspoon
Italian Seasoning 1 cup
quick brown rice, uncooked 1 can
(14.5 ounce) kidney beans, rinsed and drained 3 cans
(8 ounces each) tomato sauce 1 package
(16 ounce) frozen, sliced okra Directions
- 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 8-10 minutes or until vegetables are tender.
- Add liquid as needed for desired consistency.
- Refrigerate leftovers within 2 hours.
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.
Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 14 cups
Nutrition Facts: View Label
Last updated: 09/17/18
1 Comments for "Southern Okra Bean Stew"
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Submitted by foodfan83 on Wed, 12/14/2011 - 14:47The chili powder gave the stew a little snap that I really appreciated (I added extra to really give it some zing)!