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


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