Stewed Okra and Tomatoes
A classic Southern side dish made with okra, tomatoes, and bold seasoning. Quick, easy, and full of down-home flavor in just one pot.
Servings 4 servings
Calories 154kcal
Ingredients
- 2 tablespoons canola oil
- 1 yellow onion chopped
- 4 garlic cloves chopped
- 16 oz okra fresh or frozen
- ½ cup frozen corn kernels
- 14.5 oz canned diced tomatoes undrained
- 2 teaspoons Worcestershire sauce
- ¾ cup vegetable broth
- ¼ teaspoon red pepper flakes
- 2 bay leaves
- 1 teaspoon hot sauce
- salt and pepper to taste
Instructions
- Heat canola oil in a large pot over medium heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
- Add the remaining ingredients. Bring to a gentle simmer and cook, partially covered, for 15 minutes, stirring occasionally, until the okra is tender and the stew has thickened slightly.
Notes
- Fresh or frozen okra works great in this recipe. No need to thaw frozen okra—just toss it in!
- If you prefer a thicker stew with less moisture, leave the lid slightly ajar while simmering to let steam escape.
Nutrition
Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 637mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 2mg
