Stewed Okra & Tomatoes

http://www.eatingwell.com/recipes/stewed_okra_tomatoes.html_0

From EatingWell:  September/October 1991

This simple stew highlights two summer stars—tomatoes and okra—in a simple stew. Okra (known as gombo in much of West Africa) does especially well in a hot growing season. In this dish, it appears as both vegetable and thickener, as is typical of many of the continent's okra dishes. Serve it over brown rice.

4 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 pound fresh okra, trimmed
• 2 medium ripe tomatoes, chopped, or one 28-ounce can, drained and chopped
• 1 habanero or 2 jalapeño peppers, pierced with a fork
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Preparation

1. Place okra, tomatoes and chile(s) in a heavy saucepan. Bring to a boil. Cover and cook over medium heat until the okra is tender, 8 to 13 minutes. Season with salt and pepper.

Nutrition

Per serving : 51 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 3 g Protein; 5 g Fiber; 86 mg Sodium; 535 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable