4 cups fresh okra, cut into large chunks
1 15 oz. can cooked black beans
1 small onion, diced
1 jalapeno pepper, minced
1/2 cup celery diced
1.2 to one cup green bell pepper, diced (or mix of green, red and yellow
2 or 3 medium tomatoes, diced
2/3 cup frozen corn
three or four garlic cloves, minced
2 eight ounce cans tomato sauce
1 teaspoon dried oregano
1/2 teaspoon cumin powder
1 teaspoon dried basil
1 teaspoon dried parsley
hot pepper flakes to taste (all herbs can be varied to your taste)
1 cup red wine (optional)
In a large skillet, with a bit of water, stir saute
okra, onion, jalapeno, green pepper, celery, corn, tomatoes and garlic.
After the fresh okra is tender, about fifteen minutes, add the beans,
tomato sauce and herbs and simmer on low for about twenty minutes. Add a
bit of wine or water to desired consistency.
Another nice optional touch is sliced vegan sausage
links or hot dogs.
Garnish with lime slices and cilantro. Serve with brown rice.
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