Baked Tomato and Okra

Baked Tomato and Okra

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From: Diabetic Living Magazine

This updated version of a traditional Southern dish recipe includes lima beans and is seasoned with lively crushed red pepper.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup loosepack frozen lima beans
  • 8 ounces fresh okra, washed, stemmed, and cut into ½-inch-thick slices, or 2 cups frozen cut okra, thawed
  • 4 medium tomatoes, chopped
  • 1 medium onion, sliced and separated into rings
  • ½ medium yellow or green sweet pepper, seeded and cut into thin strips
  • ¼ to ½ teaspoon crushed red pepper
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Cook lima beans according to package directions. Drain. In a 2-quart casserole, combine lima beans, okra, tomatoes, onion, sweet pepper, crushed red pepper, and salt.
  2. Bake, covered with foil, for 45 minutes; stir. Bake, uncovered, for 30 minutes more; stir. Serve with a slotted spoon.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 55 calories; 0 g fat(0 g sat); 3 g fiber; 12 g carbohydrates; 3 g protein; 56 mcg folate; 0 mg cholesterol; 4 g sugars; 913 IU vitamin A; 49 mg vitamin C; 48 mg calcium; 1 mg iron; 112 mg sodium; 424 mg potassium
  • Nutrition Bonus: Vitamin C (82% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable

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