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


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