Okra and Butter Bean Stew |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This stew is adapted from my mom's down-home Louisiana recipe, and it turns okra-haters into okra-lovers. Guaranteed. Ingredients:
7 bacon strips, chopped |
1 pound johnsonville® smoked sausage, halved and thinly sliced |
1 large onion, chopped |
2 small green peppers, chopped |
3 cups water |
2 cans (16 ounces each) butter beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (12 ounces) tomato paste |
1 teaspoon pepper |
1/4 teaspoon salt |
1 package (16 ounces) frozen sliced okra |
hot cooked rice, optional |
Directions:
1. In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
2. Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer.
3. Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired. Yield: 12 servings (1 cup each).
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