Okra, Corn and Tomato Stew

Wednesday, October 14, 2015

Source: How to Cook Everything by Mark Bittman

2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish

Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


Go Back


pepper pineapple Spread bloody mary vegetable strawberries asparagus leeks okra pine nuts bruschetta sauce chives honey cantaloupe thai gazpacho Side celery hearts lemon grass buttermilk Tomatillos celery root chicken dinner salad panzanella chimichurri fennel egg noodles gratin fennel seeds cream parmigiano beer green beans lettuce Poblano Chili sweet crepes spelt carrot top verde vinaigrette wrap creme coconut milk stuffing jack steak bok choy turnips beef meatballs anchovy capers celeriac sour cream wasabi Leek egg pork coeur pecans heavy whipping cream tomato juice carrot fronds Swiss Chard fennel bulb caesar melon dilly Chevre hickory pumpkin cheese bbq tuscan fondue chilies dill carrot tops crisp shiitake gruyere roasted Corn walnut oil maple syrup bulgar prosciutto sandwiches tomatoe spring poblano baguette flank tomato tart sour currants gorgonzola sesame conserve spiced winter squash pancake latkes frittata wheat flour absinthe buckwheat shitake yogurt tenderloin casserole mint chimmichurri cake Soup chipotle coriander Vegan kalamata gouda Spinach cilantro vegetarian Cranberry Beans ramps Eggplant Tomatoes Squash almonds tomato corn pie habanero turnip vanilla wafers fraiche cream cheese rhubarb sandwich beet greens cornmeal jam shelling Salad dijon Rice wine vinegar Red Onion Bread onions reggiano eggs strata Jerusalem artichoke Apple walnuts onion pork chop daisy plums blueberry bell pepper mustard greens basil pesto pasta radishes celebration beet snow peas sweet potato Recipes chicken oats chili peppers syrup tostadas bulgar wheat compote curry hazelnuts chorizo green pepper berry garlic fritter apples knots sausage pickled kohlrabi muffins coeur a la creme carrots Cider blue cheese white beans arugula maple mushrooms peach kirsch plum yellow onion rouille collins imam artichoke barley paste plum tomatoes feta scallions pudding fritters pears sunchokes zucchini Shitake Mushrooms kluski watercress Potato Salsa biscuits Beans slaw cointreau cucumber baby bok choy olives beets radish scapes goat Cheese butter nectarine autumn potatoes Butternut swiss cauliflower shallots pie cranberry peppers flank steak couscous chocolate peas shrunken heads polenta remoulade anise brown sugar bean bacon chili bayeldi jack cheese Dressing Kale sherry Drinks Farmers' Market chiles mushroom almond milk gin tortillas strawberry Greens pecan cockaigne bread pudding parmesan bosc