Summer Stew with Navy Beans and Okra

  • Servings: 4

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  • 1 cup dried navy beans (about 7 ounces), picked over and rinsed
  • 2 bay leaves
  • 2 garlic cloves, peeled, plus 1/2 teaspoon minced garlic
  • Salt
  • 1 teaspoon vegetable oil
  • 1 thin slice of bacon (about 1 1/2 ounces), finely chopped
  • 1/2 medium onion, finely chopped
  • 2 cups vegetable stock or water
  • 2 teaspoons minced fresh thyme
  • 1 1/2 cups fresh or thawed frozen corn kernels
  • 1 cup thickly sliced fresh or thawed frozen okra (about 5 ounces)
  • 3 medium tomatoes, seeded and coarsely chopped
  • Freshly ground pepper

How to make this recipe

  1. Put the beans in a bowl, cover with water and let soak overnight. Drain the beans, put them in a medium saucepan and add the bay leaves, garlic cloves and 1 1/2 quarts of water. Bring to a boil, then reduce the heat to moderately low and cook, partially covered, until tender but not mushy, about 1 hour. Season with salt about 10 minutes before the beans are done. Drain the beans and discard the bay leaves and garlic.

  2. Heat the oil in a medium saucepan. Add the bacon and cook over moderate heat until just crisp; pour off any excess fat. Add the onion and minced garlic and cook, stirring, until softened, about 2 minutes. Add the beans, vegetable stock and thyme and simmer over moderately low heat until the liquid is reduced by two-thirds, about 15 minutes. After 10 minutes, add the corn and okra and cook until tender. Stir in the tomatoes and cook until slightly softened, about 1 minute. Season with salt and pepper and serve.


One Serving Calories 293 kcal, Protein 16 gm, Carbohydrates 53 gm, Cholesterol .9 mg, Total Fat 3.9 gm, Saturated Fat .7 gm.

Contributed By Published July 1997

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