Stewed Okra & Tomatoes
Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often added for seasoning. Add corn to this, too, if you like, and serve it over rice, hot cornbread or grits.
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
6 servings, 3/4 cup each
Ingredients
-
4 ounces breakfast sausage, preferably spicy, casings removed if necessary
-
1 medium onion, chopped
-
1 pound okra, (about 5 cups), sliced
-
3 cups chopped tomatoes, (3-4 medium)
-
2/3 cup reduced-sodium tomato juice or water
-
1/4 teaspoon salt
-
1/2 teaspoon crushed red pepper or 1/2 minced jalapeno
Directions
1.
Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
2.
Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
Nutrition information
Calories 88, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 7 mg, Sodium 200 mg, Carbohydrate 11 g, Fiber 4 g, Protein 4 g, Potassium 570 mg. Daily Values: Vitamin A 25%, Vitamin C 60%. Exchanges: Vegetable 2,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Okra, Corn and Tomatoes
From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic--creating a beautiful dish for family gatherings large or small.
See RecipeMore Great Recipe Ideas from EatingWell
