Best 3 Okra And Butter Bean Stew Recipes
Embark on a culinary adventure with our delectable Okra and Butter Bean Stew, a harmonious blend of flavors and textures that will tantalize your taste buds. This hearty stew showcases the earthy goodness of okra and the creamy richness of butter beans, simmered together in a flavorful tomato-based sauce. Enriched with aromatic spices and fresh herbs, this dish promises a symphony of flavors in every bite. Discover variations of this classic stew, including a delectable vegetarian option and a tantalizingly spicy version that will ignite your senses. Whether you're a seasoned cook or a novice in the kitchen, our Okra and Butter Bean Stew recipes are designed to guide you effortlessly through the cooking process, ensuring a satisfying and delicious culinary experience.
Here are our top 3 tried and tested recipes!
SOUTHERN OKRA BEAN STEW
When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 11 servings (4 quarts).
Number Of Ingredients 14
Steps:
- In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
LOWCOUNTRY OKRA SOUP
Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the job.'' Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod's caviar-like seeds add a textural pop with every bite.
Provided by Samin Nosrat
Categories dinner, poultry, soups and stews, vegetables, main course
Time 4h
Yield About 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
- Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
- While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
- Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
- Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.
OKRA AND BUTTER BEAN STEW
Fast, easy and delicious!
Provided by Deanna Rodgers @paintingdeedee
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- In large pan, over medium heat cook bacon and sausage until bacon is crisp. Remove meat from pan and drain on paper towels. Discard all but 2 tablespoons of the drippings. Cook onion and green pepper in drippings until tender. Add water, beans, tomatoes, tomato paste, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes. Add meat and cook 10 minutes longer. Add okra; cover and cook 10 minutes longer or until okra is tender.
- Serve with white rice or corn bread.
Tips:
- Use fresh okra and butter beans. Fresh okra is more tender and flavorful, while fresh butter beans are less likely to be tough or mealy.
- Soak the butter beans overnight. This will help them to cook more evenly and quickly.
- Don't overcook the okra. Okra can become slimy if it is overcooked. Cook it just until it is tender, about 5-7 minutes.
- Add the tomatoes and tomato paste towards the end of cooking. This will help to preserve their flavor and prevent them from becoming too acidic.
- Season the stew to taste. Add salt, pepper, and other spices to taste.
- Serve the stew over rice or with bread. It can also be served as a side dish.
Conclusion:
Okra and butter bean stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, flavorful spices, and tender beans, this stew is sure to be a hit with the whole family.
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