Easy
Indigenous Americans introduced this stew of corn, beans and other seasonal vegetables to colonists in the Northeast and variations made their way south, introducing local ingredients along the way. In the South, okra, a hot-weather crop, is common. For meat lovers, use brown bacon or pork belly, then cook the vegetables in the rendered fat.
Ingredients
- 3 tablespoons olive oil
- 3 large ripe tomatoes, peeled, seeded, chopped
- 1 cup lima beans, fresh or frozen
- 2 cups fresh corn kernels
- 1 pound fresh okra, tips and stems trimmed, cut into ½-inch rounds
- Salt and freshly ground pepper
- ½ cup water or vegetable stock
About this recipe
Serves 4
Instructions
In a heavy pot, heat olive oil over medium heat and add tomatoes, lima beans, corn kernels, okra, salt and pepper. Add water or stock, reduce heat and simmer for 15-20 minutes, or until okra is tender but not mushy.
