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Okra And Green Beans
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Okra is a southern US delicacy. This recipe combines it with another southern favorite, green beans, and a tangy tomato sauce. If you're not used to the texture of okra we definitely recommend soaking it in the vinegar first (make sure to rinse it well afterwards).
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3/4 pound fresh okra, uncut
vinegar, as needed
3/4 pound fresh green beans
1 cup water, more if needed
1 can (6 ounce size) tomato paste
4 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, crushed then chopped
salt and freshly ground black pepper
directions
Soak the okra in vinegar for 5 minutes. Rinse well and drain.
Slice off the stems and caps. Cut the okra into 1/2-inch slices and set aside.
Trim the green beans and cut into 3-inch lengths.
Combine the water, tomato paste, olive oil, onion, garlic, salt, and pepper in a saucepan and mix well. Bring the mixture to a boil over medium-high heat, stirring frequently.
Add the okra and green beans. Add additional water if needed to have the liquid just barely cover the vegetables. Bring the liquid back to a boil then reduce the heat to a simmer.
Cover the pan and let the vegetables simmer for 20-30 minutes or until crisp-tender.
Serve the okra and green beans hot.
recipe tips
Feel free to add a pinch of sugar to balance the acidity of the tomato paste.
Add a sprinkle of crushed red pepper flakes or a dash of hot sauce for a little heat.
Add a bit of smoked paprika or a few drops of liquid smoke for a smoky flavor.
If you're looking to add more protein, stir in some cooked chickpeas or black-eyed peas.
Serve over a bed of quinoa or couscous.
If the sauce is too thick, thin it with a little vegetable broth or water for your desired consistency.
common recipe questions
Why is it recommended to soak okra in vinegar?
Soaking okra in vinegar will help reduce its sliminess, a texture that some people find unappealing. The vinegar helps to break down the mucilage.
Can I use frozen okra and green beans for this recipe?
Yes, you can use frozen slied okra and green beans. There's no need to thaw them first; just add a few extra minutes to the cooking time. You also can skip the step of soaking the okra in vinegar as frozen okra won't be as slimy as fresh.
How can I tell when the vegetables are cooked perfectly?
The vegetables are done when they are crisp-tender, meaning they are cooked through but still have a slight crunch. Avoid overcooking, as this can make them mushy.
How do you store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator and reheat in a microwave or on the stovetop until warm.
Is there a way to make this dish more saucy?
To create a more saucy dish, increase the amount of tomato paste and water. Adjust the seasonings accordingly to maintain flavor balance.
nutrition data
148 calories, 9 grams fat, 15 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
December 20, 2016
I had some green beans and okra and decided to try this recipe. It is very good, but needs a little more spices - my preference would be something hotter, like rotel tomatoes. I agree with another posting that suggested cooking the green beans a little longer than the okra. But if your preference is crispy green beans, then cook them the same length of time. I cooked (simmered) the green beans and okra for 25 minutes. I served with pan-fried pork chops topped with white gravy, rice, and salad.
August 26, 2013
Having not much in my cupboard beyond okra and beans I fell on this recipe like a saviour. Prep was straightforward and a lot quicker than the recipe suggested. I found the quantity of liquid to be grossly insufficient - probably four times the quantity wasn't enough to even nearly cover the veg. If I make again I'll strengthen up the liquor, perhaps with a tin of chopped tomatoes, definitely more tom purée. On a personal taste level I'd sweat the onions before cooking the sauce, it would make little difference to the cooking time but, I think, improve the sauce. I'd also give the beans a head start before adding the okra. Despite all those grumbles I thoroughly enjoyed the dish even though on reading I thought it would turn out rather bland - it didn't.