Vegetarian Okra Stew

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...

• Ready In: 45 mins
• Serves: 4-5

Ingredients

• 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!