Southwest Style Spanish Okra
photo by Debbwl
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 ounces fresh okra
- 2 large tomatoes
- 3 tablespoons butter
- 1⁄2 cup chopped onion
- 1 teaspoon salt
- 2 tablespoons chili powder
- 1⁄2 cup water
directions
- Trim and discard stem ands of okra. Cut okra into 1/4-inch slices. Dice tomatoes.
- Melt butter in a skillet. Add okra, tomatoes and onion. Cook, stirring occasionally, until onion is tender, about 5 minutes.
- Add salt, chili powder and water to okra mixture in skillet; mix well.
- Cover; cook until vegetables are tender and mixture has thickened, about 30 minutes.
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Reviews
-
Sauteed the onions first for about 3 minutes then added 2 cloves garlic for a minute. Then added the tomato and okra for 3-4 minutes. Instead of water, I used chicken stock. which I added before covering and putting it on a simmer. I used organic, no-salt diced tomatoes, so, for me, the dish needed more salt than one teaspoon. Probably ended up seasoning with 1 tbs. I made my chili powder using 1 1/2 tbs ancho chili powder, 2 tsp cumin and a dash of chipolte pepper. I thought it very good and a welcome change of flavor from the typical southern style okra and tomato dish. While eating it, I thought that adding some kernel corn and black beans would be a good alternative.
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I used canned tomatoes, drained. I did not add any water, but I did add garlic after the onion had cooked until tender. My okra wasn't runny at all. It turned out the perfect consistency for a side dish...if it had been runny, I'd just serve over rice! I have to admit, after cooking a while, I took half out without the chili powder, then added chili powder to the rest. Just wasn't sure about the chili powder with the okra. Surprisingly, it was good. I like it both ways! Thanks for posting. Made for Holiday tag.
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Tweaks
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Sauteed the onions first for about 3 minutes then added 2 cloves garlic for a minute. Then added the tomato and okra for 3-4 minutes. Instead of water, I used chicken stock. which I added before covering and putting it on a simmer. I used organic, no-salt diced tomatoes, so, for me, the dish needed more salt than one teaspoon. Probably ended up seasoning with 1 tbs. I made my chili powder using 1 1/2 tbs ancho chili powder, 2 tsp cumin and a dash of chipolte pepper. I thought it very good and a welcome change of flavor from the typical southern style okra and tomato dish. While eating it, I thought that adding some kernel corn and black beans would be a good alternative.