Stewed tomatoes and okra
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 3 | cups | Frozen cut okra |
| 1 | teaspoon | Vegetable oil |
| ½ | cup | Chopped green bell pepper |
| ¼ | cup | Chopped onion |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 14½ | ounce | No-salt-added whole tomatoes, (1 can) drained and chopped |
Directions
Combine 4 cups water and okra in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Drain and set aside.
Heat oil in saucepan over medium heat. Add bell pepper and onion; saute 3 minutes or until tender. Add okra, salt, pepper, and tomatoes; cook until thoroughly heated. Yield: 3 servings (serving size: 1 cup).
Per serving: 83 Calories; 2g Fat (20% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 213mg Sodium NOTES : For a taste of the South, try this recipe from Hope Hailey, of Starkville, Mississippi. She enjoys this dish all year, but especially in the summer when she can substitute fresh produce for canned and frozen.
Recipe by: Cooking Light, Jan/Feb 1993, page 106 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.
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