Cumin-Spiced Okra and Tomatoes

Okra and tomatoes are a classic combo. This is a delicious, spicy variation that's really easy to make. I made this often in college and turned my okra-skeptical roommate into a fan. I like this served over brown rice, but it's also great thinned out into a stew.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1⁄2 onion, chopped
• 2  garlic cloves, chopped finely
• 1  jalapeno, chopped finely
• 1 -2  teaspoon cumin
• 1  lb  frozen sliced okra, thawed
• 1 (15 ounce) can chopped tomatoes
•  salt
•  pepper

Directions

1. Heat oil in a dutch oven over medium heat.
2. Saute onion for a few minutes until it begins to soften.
3. Add garlic, jalapeno, and cumin and cook 1-2 minutes longer. Don't brown the garlic or it will get bitter.
4. Add okra, tomatoes, and tomato juice. Salt and pepper to taste.
5. You can add water to make a soupier dish, or leave it fairly dry. I add 1/4-1/2 cup.
6. Cover and cook 5-10 minutes. Okra should soften and the juices will become quite thick.