Southwest Style Spanish Okra |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Refrigerate, covered, until ready to reheat and serve. If fresh okra is unavailable or too costly, use frozen okra. You can also substitute canned whole tomatoes if fresh are too expensive. Be sure to drain tomatoes well before adding. Pre - Prepared Items for even Faster Serving Times This delicious side dish can be prepared up to 24 hours ahead. Refrigerate, covered, until ready to reheat and serve. NOTE: After reading reviews you may want to omit the water and add some garlic. I have not been able to make this yet since we have not seen okra at the store yet. Ingredients:
4 ounces fresh okra |
2 large tomatoes |
3 tablespoons butter |
1/2 cup chopped onion |
1 teaspoon salt |
2 tablespoons chili powder |
1/2 cup water |
Directions:
1. Trim and discard stem ands of okra. Cut okra into 1/4-inch slices. Dice tomatoes.
2. Melt butter in a skillet. Add okra, tomatoes and onion. Cook, stirring occasionally, until onion is tender, about 5 minutes.
3. Add salt, chili powder and water to okra mixture in skillet; mix well.
4. Cover; cook until vegetables are tender and mixture has thickened, about 30 minutes.
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