New Orleans Vegetable Stew
Some people adore okra...but lots of people don't. If you fall into the latter category, make this jambalaya-style stew with 2 cups of zucchini or yellow summer squash, cut into 1/2-inch cubes, instead of okra.
1 tablespoon olive oil
1 large onion, coarsely diced
4 cloves garlic, minced
1 red bell pepper, cut into 1-inch squares
1/2 pound small mushrooms, halved
3/4 teaspoon salt
2 cups frozen black-eyed peas, thawed
2 plum tomatoes, coarsely chopped
1-1/2 teaspoons cumin
1 teaspoon thyme
1 teaspoon Louisiana-style hot pepper sauce
1 cup water
1 package (10 ounces) frozen cut okra, thawed
1 In a Dutch oven or large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is softened, about 5 minutes.
2 Add the bell pepper, mushrooms, and salt, and cook, stirring frequently, until the bell pepper is crisp-tender, about 5 minutes.
3 Stir in the black-eyed peas, tomato, cumin, thyme, salt, hot pepper sauce, and water. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.
4 Add the okra, cover, and cook until the vegetables are tender, about 10 minutes.
Makes 4 servings.
Per serving: 216 calories, 4.7g total fat (0.7g saturated), 0mg cholesterol, 7.6g dietary fiber, 36g carbohydrate, 12g protein, 459mg sodium.