Best 2 Southern Okra Bean Stew Recipes
**Indulge in the Hearty Goodness of Southern Okra Bean Stew: A Culinary Journey Through Flavor and Tradition**
Embark on a culinary adventure with Southern okra bean stew, a classic dish steeped in history, tradition, and bold flavors. This delectable stew showcases the perfect harmony of tender okra, succulent beans, and a symphony of aromatic spices. Originating from the heart of the American South, this comforting dish has become a staple in many households, gracing dinner tables with its warmth and goodness. Join us as we explore the diverse recipes featured in this article, each offering a unique twist on this beloved Southern classic. From the classic slow-cooked version to innovative variations with chicken, sausage, or shrimp, these recipes cater to every palate and preference. Get ready to tantalize your taste buds with the savory richness of Southern okra bean stew, a dish that embodies the essence of Southern hospitality and culinary heritage.
OKRA AND BUTTER BEAN STEW
This stew is adapted from my mom's down-home Louisiana recipe, and it turns okra-haters into okra-lovers. Guaranteed. -Kaya Mack, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.
Nutrition Facts : Calories 252 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 12g 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.
Tips:
- Soak the beans overnight: This will help to reduce the cooking time and make the beans more tender. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of vegetables: This will add flavor and nutrition to your stew. Some good choices include okra, tomatoes, corn, and bell peppers.
- Season the stew well: Be sure to add plenty of salt, pepper, and garlic powder to taste. You can also add other spices, such as cumin, paprika, or cayenne pepper, to taste.
- Simmer the stew for at least 30 minutes: This will allow the flavors to meld and develop.
- Serve the stew with rice, cornbread, or mashed potatoes: This will make a hearty and satisfying meal.
Conclusion:
Southern okra bean stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover vegetables and beans, and it is also a good source of protein and fiber. If you are looking for a hearty and flavorful stew, then this is the recipe for you!
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