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


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