Stewed Okra & Tomatoes
Garden-fresh, gently spiced, and cozy in a bowl over rice.
What you'll need
- 1 lb fresh okra, sliced (or frozen)
- 1 can diced tomatoes, or 4 fresh tomatoes chopped
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne
- 1 tablespoon olive oil
- Cooked brown rice, to serve
Let's cook
- 1
Soften the onion and bell pepper in the oil for a few minutes, then stir in the garlic.
- 2
Add the okra and let it cook a few minutes. A hot pan and a little patience keep the okra from turning slippery.
- 3
Pour in the tomatoes with their juices and add the paprika and cayenne. Stir it all up.
- 4
Simmer gently for about 20 minutes, until the okra is tender and the tomatoes melt into a thick, cozy stew.
- 5
Taste for salt and spoon it over warm brown rice.
Why this works
Okra and tomatoes is a garden-supper classic from the height of summer, when both are falling off the vine. Cooking the okra with acidic tomatoes keeps its texture just right — cozy, saucy, and light all at once.
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