This stew is adapted from my mom’s down-home Louisiana recipe. It turns okra haters into okra lovers—guaranteed!
—KAYA MACK WICHITA FALLS, TX
PREP: 25 MIN. • COOK: 45 MIN. • MAKES: 12 SERVINGS (1 CUP EACH)
7 bacon strips, chopped
1 pound 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
1. In a Dutch oven, cook bacon and sausage over medium heat until the 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 water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the bacon and sausage; cook for 10 minutes longer.
3. Stir in okra. Cover and cook for 8-10 minutes or until the okra is tender. Serve with rice if desired.