This bean and okra recipe is a classic Southern side dish perfect for potlucks. Adding the okra toward the end of cooking guarantees a tender--not mushy--texture. Source: EatingWell Magazine, July/August 2014

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Ingredients

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Directions

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  • Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, 3 to 5 minutes. Add garlic; cook 1 minute. Add broth and bay leaves; bring to a boil. Stir in peas.

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  • Reduce heat; simmer, stirring occasionally, for 20 minutes. Add okra, salt, pepper and cayenne. Simmer until tender, about 15 minutes.

Nutrition Facts

177 calories; 3.7 g total fat; 0.6 g saturated fat; 253 mg sodium. 362 mg potassium; 27.2 g carbohydrates; 6.7 g fiber; 2 g sugar; 10.8 g protein; 574 IU vitamin a iu; 19 mg vitamin c; 49 mcg folate; 93 mg calcium; 3 mg iron; 47 mg magnesium;

Reviews (1)

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Rating: 4 stars
03/18/2016
In Japanese thermal cooker Doing the recipe up to the point of adding okra and placing it into a Japanese thermal cooker is superb. Add okra in the last hour (hour 5?) prevents mushiness. Never was better on the Berkley Hundred my families ancestral home in Tidewater Virginia. Black-eyed peas came to Virginia with the slaves. Jeez could they COOK! Pros: Long cooking with no energy input Cons: Not fast Read More