Name: Okra and Tomato Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4-6
Ingredients: 1 pound fresh okra, cut into 1/2-inch rounds; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 2 cans (14.5 oz each) diced tomatoes, undrained; 1 cup vegetable broth; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional, for heat); 2 bay leaves; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); Salt and freshly ground black pepper to taste; 1 tablespoon fresh lemon juice; 1/4 cup fresh parsley, chopped, for garnish

Instructions

Prepare the okra

Wash the okra thoroughly and pat dry with paper towels. Trim the stems and cut into 1/2-inch rounds. Place in a bowl and sprinkle with 1 tablespoon of lemon juice to reduce sliminess.
Sauté the aromatics

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and diced bell pepper, and cook for another 2 minutes until fragrant.
Add the okra

Add the sliced okra to the pot and cook, stirring occasionally, for about 5 minutes. The okra will begin to soften and release some of its characteristic texture.
Incorporate tomatoes and seasonings

Pour in the diced tomatoes with their juice, vegetable broth, smoked paprika, cayenne pepper (if using), bay leaves, and thyme. Stir well to combine all ingredients. Season with salt and black pepper to taste.
Simmer the stew

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the okra is tender but still holds its shape. Stir occasionally to prevent sticking.
Finish and serve

Remove the bay leaves. Taste and adjust seasonings if necessary. Stir in the remaining lemon juice just before serving to brighten the flavors. Garnish with fresh chopped parsley and serve hot over rice or with crusty bread.

Okra and Tomato Stew

Ingredients

Instructions

Nutritional Information