The Rev’s Okra
Recipe from Endangered Recipes By Lari Robling
One of sixteen children growing up in South Carolina, The Rev learned to cook early on. His secret to okra is to barely steam it on top of the other vegetables and never wash it after it has been cut. You can use frozen vegetables for everything but try to find fresh okra for the best flavor and texture. Serve over Carolina rice. This recipe is vegetarian and vegan.
Makes about 5 cups
- 2 cups corn, cut from the cob with juices
- 1 cup lima beans
- 1 or 2 tomatoes, peeled, seeded, and chopped (about 1 cup)
- 1/8 teaspoon dried thyme, or about ½ teaspoon chopped fresh salt and pepper to taste
- 24 to 30 fresh okra pods
- 1. In a large sauté pan mix corn, lima beans, tomatoes, salt and pepper. Simmer, covered, until almost tender, about 10 minutes depending on the freshness of your ingredients. Add a little water if there is not much liquid.
- 2. Meanwhile, wash the okra pods and dry completely. Remove the stem end, but the and cut into 1/4 inch rounds.
- 3. Place okra rounds on top of the other vegetables, cover, and continue cooking for about 5 minutes or until the okra is just tender and turns a bright green.
- 4. Season with salt, pepper or a little hot sauce, if desired.