Servings: 4
Calories: 366kcal
Ingredients
Stewed Okra Ingredients
- 2 tablespoons canola oil
- 2 teaspoons garlic minced
- 1 bay leaf
- ½ medium onion chopped
- 1 tablespoon smoked paprika.
- 1 tablespoon fresh thyme
- 14 oz can of diced tomatoes
- 14 oz can corn rinsed and drained
- 2 cups fresh sliced okra
- ½ teaspoon cayenne pepper
- 2 cups water/vegetable broth or more if necessary
- Salt and pepper to taste
- Cooked Stone Ground Grits optional
Sofrito Ingredients
- ¼ cup extra virgin olive oil
- 1 medium red onion diced
- 1 red bell pepper cored, seeded, de-veined and diced
- 4 large garlic cloves peeled and chopped
- 1 small can no-sodium diced tomatoes
- ½ cup dry red wine
- 1 cup fresh herbs medley basil, oregano, parsley, etc.
- Salt and black pepper to taste
Instructions
Make the sofrito:
- In a medium-sized pan, heat the oil. Add the onion, peppers, and garlic, and cook over medium heat until onions are translucent and tender, about 10 minutes.
- Stir in the tomatoes and let cook for about 5 minutes, until it thickens and reduces. If liquid remains, continue cooking for another 5 minutes. Add the wine and herbs and let cook for 5 minutes, until the wine reduces and the flavors combine.
- Remove from the heat and allow to cool slightly. Pour mixture into a blender or food processor. Puree for about one minute, until the sauce still has some texture. Season with salt and pepper to taste. Will keep refrigerated for 5 days, or freeze for up to 3 months. Makes about 2 cups.
Make the Stewed Okra
- Heat a saucepan with about 1 tablespoon of oil. Add onions, garlic, and paprika then saute for about 2 -3 minutes.
- Then add tomatoes, bay leaf, thyme, cayenne, and corn, cook for about 5 minutes.
- Stir in okra, add water/broth, sofrito, salt and cook for about 15-20 minutes or more stirring occasionally. Adjust seasonings to taste
- Serve with grits or rice.
Notes
- As much as possible use fresh ingredients. The fresher the better
- Make a big batch of the sofrito and use to flavor other dishes
- Onions sauteed in bacon fat is a quick way to add flavor, but you lose that clean garden fresh flavor you get with a sofrito base
- Choose smaller, younger okra pods. The bigger ones have that wood-like texture and also produce more slime. Don't worry long slow stewing nets slime-less okra.
- Corn adds texture with its crunch which I particularly like.
- Stewed okra and tomatoes can be covered and refrigerated overnight. I actually prefer waiting a day, because the dish is even more flavorful after a day of sitting.
Nutrition
Calories: 366kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Sodium: 321mg | Potassium: 720mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3718IU | Vitamin C: 88mg | Calcium: 121mg | Iron: 3mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!