Ingredients:
1 large onion, peeled and chopped
1 medium green bell pepper, cored and chopped
2 cloves garlic, peeled and minced
1 medium tomato, grated OR diced
2½ cups fresh okra, trimmed and sliced into bite-size pieces
2 cups fresh or frozen sweet corn
4 tbsp. cooking oil
1 (15 oz) lima beans OR butter beans
1 (28 oz) can diced tomatoes
4 cups vegetable stock OR water
1 tsp. salt
¼ tsp. ground black pepper
½ tsp. red pepper flakes
2 tsp. apple cider vinegar
Steamed rice, for serving (optional)
Equipment:
Cutting board
Kitchen knife
Measuring cups and spoons
Cooktop
Large pot with a lid
Medium skillet
Wooden spoon
Directions:
- Wash and prepare the fresh ingredients by peeling, chopping, coring, mincing, grating, trimming, and slicing them as noted in the ingredients list.
- Heat 2 tbsp. oil in a large pot over medium heat.
- Carefully add the onion, listening for the sizzling sound. Cook until translucent, about 10 minutes.
- Add the garlic and bell peppers and cook for another 5 minutes.
- Mix in the corn and white beans.
- Add the canned tomatoes, fresh tomatoes, vegetable stock, salt and pepper and stir.
- Turn the heat down to low and cook for 20 minutes.
- In a skillet, heat the remaining 2 tbsp. oil over medium-high heat. Carefully add the okra, red pepper flakes, apple cider vinegar, and a pinch of salt and pepper, and stir. Cook, stirring occasionally, for 3-4 minutes.
- Once the broth mixture has simmered for 20 minutes, carefully add the okra. Taste and add more salt and pepper if desired. Cover and cook for an additional 10 minutes.