Southern Okra Bean Stew

Name: Southern Okra Bean Stew
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 14 cups
Ingredients: 4 cups water1 can (14.5 ounces) diced tomatoes with liquid1 onion; chopped3 cloves garlic; minced or ¾ teaspoons of garlic powder1 teaspoon Italian Seasoning1 teaspoon chili powder1 teaspoon hot sauce1 cup quick brown rice; uncooked1 can (14.5 ounces) kidney beans; rinsed and drained3 cans (8 ounces each) tomato sauce1 package (16 ounces) frozen; sliced okra¼ teaspoon each salt and pepper

A combination of hearty whole grains, creamy beans, and tasty veggies make a satisfying and delicious stew.

Bowl of okra, rice and bean soup with tomato-based broth.

Prep time: 10 minutes
Cook time: 30 minutes
Makes: 14 cups
Nutrition Facts: View label

Ingredients

4 cups water

1 can (14.5 ounces) diced tomatoes with liquid

1 onion, chopped

3 cloves garlic, minced or ¾ teaspoons of garlic powder

1 teaspoon Italian Seasoning

1 teaspoon chili powder

1 teaspoon hot sauce

1 cup quick brown rice, uncooked

1 can (14.5 ounces) kidney beans, rinsed and drained

3 cans (8 ounces each) tomato sauce

1 package (16 ounces) frozen, sliced okra

¼ teaspoon each salt and pepper

Directions

Wash hands with soap and water.
In a large pot, combine the water, diced tomatoes, onion, garlic and seasonings.
Bring to a boil and reduce heat; simmer uncovered for 5 minutes.
Add rice, beans, tomato sauce and okra. Simmer uncovered for 8 to 10 minutes, or until the vegetables are tender.
Add liquid as needed for the thickness you want. Add salt and pepper to taste.
Refrigerate leftovers within 2 hours.

Notes

Substitute 2 cups cooked rice for the quick rice and reduce water by 1 cup.
Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.