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


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