Stewed tomatoes and okra

Yield: 3 Servings

Measure Ingredient
4 cups Water
3 cups Frozen cut okra
1 teaspoon Vegetable oil
½ cup Chopped green bell pepper
¼ cup Chopped onion
¼ teaspoon Salt
¼ teaspoon Pepper
14½ ounce No-salt-added whole tomatoes, (1 can) drained and chopped

Combine 4 cups water and okra in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 3 minutes. Drain and set aside.

Heat oil in saucepan over medium heat. Add bell pepper and onion; saute 3 minutes or until tender. Add okra, salt, pepper, and tomatoes; cook until thoroughly heated. Yield: 3 servings (serving size: 1 cup).

Per serving: 83 Calories; 2g Fat (20% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 213mg Sodium NOTES : For a taste of the South, try this recipe from Hope Hailey, of Starkville, Mississippi. She enjoys this dish all year, but especially in the summer when she can substitute fresh produce for canned and frozen.

Recipe by: Cooking Light, Jan/Feb 1993, page 106 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.

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