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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2014


Ingredient Checklist


Instructions Checklist
  • 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.

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

Nutrition Facts

176.6 calories; protein 10.8g 22% DV; carbohydrates 27.2g 9% DV; exchange other carbs 2; dietary fiber 6.7g 27% DV; sugars 2.3g; fat 3.7g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 574IU 12% DV; vitamin c 19mg 32% DV; folate 49mcg 12% DV; calcium 93mg 9% DV; iron 3.2mg 18% DV; magnesium 46.7mg 17% DV; potassium 362.1mg 10% DV; sodium 253.2mg 10% DV; thiamin 0.2mg 16% DV.

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Rating: 4 stars
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