Okra and Butter Bean Stew

Total Time: Prep: 25 min. Cook: 45 min.´╝îMakes: 12 servings (1 cup each)

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


  • 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 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 the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add bacon and sausage; cook 10 minutes longer.
  3. Stir in okra. Cover and cook until okra is tender, 8-10 minutes. If desired, serve with rice.


1 cup: 252 calories, 14g fat (6g saturated fat), 31mg cholesterol, 901mg sodium, 24g carbohydrate (9g sugars, 7g fiber), 12g protein.

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