Vegetarian Okra Stew

Wasyetz's Note:

When I first came across this recipe a couple of years ago they called it a "gumbo", but it really isn't. The okra plants just popped up in the garden and it reminded me that this fall there will be plenty of okra for dishes like this. A very hearty and healthy meal...

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 3/4 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/4 cup celery, chopped
• 2 garlic cloves, minced
• 2 (14 ounce) cans stewed tomatoes, undrained
• 3 cups tomato juice
• 1 (15 ounce) can red beans, drained and rinsed
• 1 tablespoon parsley, chopped
• 1/4 teaspoon oregano
• 2 bay leaves
• hot pepper sauce
• 1 1/2 cups brown rice, uncooked, use quick cooking
• 1 (10 ounce) package okra, chopped

Directions:

1. Heat oil in Dutch oven over medium heat.
2. When the oil is hot add the onion, bell pepper, celery, and garlic.
3. Stir and allow to cook for 3 minutes, until vegetables are tender-crisp.
4. Next add the tomatoes, juice, beans, parsley, oregano, bay leaves, and hot pepper sauce to taste.
5. Bring to a boil and then add the rice.
6. Reduce the heat and simmer covered for approximately 15-20 minutes, until the rice becomes tender.
7. Finally add the okra, cover and allow to simmer 5-10 minutes until the okra is cooked. Remove the bay leaves and serve!