OKRA AND BUTTER BEAN STEW
This stew is adapted from my mom's down-home Louisiana recipe, and it turns okra-haters into okra-lovers. Guaranteed. -Kaya Mack, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.
Nutrition Facts : Calories 252 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 12g protein.
BEEF AND OKRA STEW
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
- Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.
BAYOU OKRA SAUSAGE STEW
My husband and I worked on this recipe together. We make a big pot and freeze it to enjoy all winter long. We sometimes stir in sauteed shrimp for a delicious addition to this stew. -Lisa Nelson, Bluffton, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute the first five ingredients in oil until the vegetables are tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Stir in the tomatoes, okra, tomato sauce, soy sauce and hot sauce; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until okra is tender. Serve with rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 274 calories, Fat 20g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1011mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
OKRA AND BUTTER BEAN STEW
Fast, easy and delicious!
Provided by Deanna Rodgers @paintingdeedee
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- In large pan, over medium heat cook bacon and sausage until bacon is crisp. Remove meat from pan and drain on paper towels. Discard all but 2 tablespoons of the drippings. Cook onion and green pepper in drippings until tender. Add water, beans, tomatoes, tomato paste, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes. Add meat and cook 10 minutes longer. Add okra; cover and cook 10 minutes longer or until okra is tender.
- Serve with white rice or corn bread.
LOWCOUNTRY OKRA SOUP
Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the job.'' Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod's caviar-like seeds add a textural pop with every bite.
Provided by Samin Nosrat
Categories dinner, poultry, soups and stews, vegetables, main course
Time 4h
Yield About 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
- Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
- While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
- Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
- Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.
More about "southern okra bean stew recipes"
CLASSIC OKRA AND TOMATOES RECIPE - SOUTHERN LIVING
From southernliving.com
THE BEST OKRA STEW RECIPE {NON-SLIMY) - SAVORY …
From savorythoughts.com
STEWED OKRA AND TOMATOES - SAVOR THE FLAVOUR
From savortheflavour.com
SOUTHERN OKRA BEAN STEW - FOOD HERO
From foodhero.org
BEAN AND OKRA STEW | LUCK'S FOODS
From lucksfoods.com
CLASSIC SOUTHERN STEWED OKRA RECIPE - FOOD FIDELITY
From foodfidelity.com
4.9/5 (16)Category Side DishCuisine Modern Soul Food, SouthernPublished Jun 17, 2021
SOUTHERN OKRA BEAN STEW RECIPES RECIPE
From alicerecipes.com
SAUSAGE AND OKRA STEW RECIPE - BOWL ME OVER
From bowl-me-over.com
SOUTHERN STEWED OKRA & TOMATOES - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
SOUTHERN BUTTER BEANS AND OKRA - BIGOVEN
From bigoven.com
RECIPES - SOUTHERN OKRA BEAN STEW - PURDUE EXTENSION NUTRITION ...
From eatgathergo.org
SOUTHERN OKRA BEAN STEW RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
SOUTHERN OKRA BEAN STEW - SNAP-ED NEW YORK
From snapedny.org
SOUTHERN OKRA BEAN STEW - MAINE SNAP-ED
From mainesnap-ed.org
SOUTHERN OKRA BEAN STEW | LISA CORBITT | COPY ME THAT
From copymethat.com
STEWED OKRA AND TOMATOES CREOLE STYLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OKRA AND TOMATOES - A SOUTHERN CLASSIC - THE SEASONED MOM
From theseasonedmom.com
VIDEO: HOW TO MAKE BUTTER BEAN HUMMUS TO TRANSFORM A ... - CNN
From cnn.com
16 EASY OKRA RECIPES - WHAT TO MAKE WITH OKRA - THE …
From thepioneerwoman.com
You'll also love