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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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When I first came across this recipe a couple of years ago they called it a gumbo , but it really isn't. The okra plants just popped up in the garden and it reminded me that this fall there will be plenty of okra for dishes like this. A very hearty and healthy meal... Ingredients:
1 tablespoon olive oil |
3/4 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1/4 cup celery, chopped |
2 garlic cloves, minced |
2 (14 ounce) cans stewed tomatoes, undrained |
3 cups tomato juice |
1 (15 ounce) can red beans, drained and rinsed |
1 tablespoon parsley, chopped |
1/4 teaspoon oregano |
2 bay leaves |
hot pepper sauce |
1 1/2 cups brown rice, uncooked, use quick cooking |
1 (10 ounce) package okra, chopped |
Directions:
1. Heat oil in Dutch oven over medium heat.
2. When the oil is hot add the onion, bell pepper, celery, and garlic.
3. Stir and allow to cook for 3 minutes, until vegetables are tender-crisp.
4. Next add the tomatoes, juice, beans, parsley, oregano, bay leaves, and hot pepper sauce to taste.
5. Bring to a boil and then add the rice.
6. Reduce the heat and simmer covered for approximately 15-20 minutes, until the rice becomes tender.
7. Finally add the okra, cover and allow to simmer 5-10 minutes until the okra is cooked. Remove the bay leaves and serve!
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