Fall Okra Stew
One of the easiest dinners that I like to prepare in the fall is Stew.
I mix and match whatever veggies I have on hand (combination of fresh & frozen) and in general it will always be some type of grain, beans that are high in protein as well, so that the stew will be rich and satisfying.
This is a dish I’ll make in days that I’m super busy and when temperatures outside drop and all I want to eat is a nice warm meal.
It’s also a great dinner idea for a student in college to prepare in a dorm room, because it is that simple.
Hope fall season is beautiful for you and delicious as well:)
2 cups fresh or frozen okra, cut up
1 cup white beans, (soaked overnight and drained) measure refers to after soaking
4 celery stalks, sliced
1 cup carrots, sliced
1 cup brown rice, washed and drained
1/2 cup red lentils, washed and drained
1 box of crushed tomatoes, 16.46 oz / 750 g
4 cloves of garlic, minced
1 tablespoon sweet paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 cups of water
fresh parsley, washed and chopped
Add all the ingredients into a crock pot and cook on high for about 3-4 hours, then turn to low and cook for 2 more hours.
Top with fresh parsley and serve with a warm piece of bread.