Serves 8
This delicious, easy-to-prepare stew was inspired by a balmy southern evening in the Okefenokee Swamp. For traditional southern flavors, what better than okra and black-eyed peas?
½ cup red wine
1 large onion, chopped
1 bell pepper, diced
2 stalks celery, sliced
3–4 cups sliced okra (¾ to 1 pound)
1 15-ounce can chopped tomatoes
2 teaspoons each: chili powder and oregano
1 tablespoon soy sauce
1 can black-eyed peas, with liquid
2 cups frozen corn
Heat wine in a large pot and cook chopped onion until tender, about 5 minutes. Add celery, bell pepper, okra, tomatoes, and seasonings. Lower heat, cover, and simmer 10 minutes. Add black-eyed peas and corn and simmer 5 to 10 minutes longer. Serve over cooked brown rice.
Per serving: 126 calories; 5 grams protein; 24 grams carbohydrate; 0 grams fat; 324 mg of sodium; 0 mg cholesterol