Quick Okra and Bell Peppers Stew

August 14, 2013

Quick Okra and Bell Peppers Stew

Philippe, Tucson CSA

1 onion, chopped
1 clove of garlic, minced
1/2 lb okra (or 1 CSA basket) – sliced in segments, or whole with just the head chopped off
2 bell peppers, seeded and diced
2-3 tablespoons olive oil
1 pint tomato sauce, or 2-3 tomatoes, quartered
1/2 table spoon thyme, oregano, or any herb mix
1 teaspoon cumin
Salt and pepper to taste

Heat oil in a skillet on medium-high heat. Sauté onions and bell peppers until tender, about 5 minutes.
Add garlic and okra, sauté for another 2-3 minutes.
Add tomatoes, herbs and cumin.
Reduce heat to medium. Stir gently. Simmer until okra is tender but not overcooked, about 5 minutes..
Serve with rice.

Meat option: add 1/2 pound sliced Italian sausage or bratwurst when sautéing the onions and bell peppers.

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