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


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