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


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