Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often added for seasoning. Add corn to this, too, if you like, and serve it over rice, hot cornbread or grits.

Makes 6 servings, 3/4 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Easy

4 ounces breakfast sausage, preferably spicy, casings removed if necessary
1 medium onion, chopped
1 pound okra (about 5 cups), sliced
3 cups chopped tomatoes (3-4 medium)
2/3 cup reduced-sodium tomato juice or water
1/4 teaspoon salt
1/2 teaspoon crushed red pepper or 1/2 minced jalapeno

1. Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
2. Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.

NUTRITION INFORMATION: Per serving: 88 calories; 4 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 11 g carbohydrate; 4 g protein; 4 g fiber; 200 mg sodium; 570 mg potassium.

Nutrition bonus: Vitamin C (60% daily value), Vitamin A (25% dv), Folate (18% dv), Potassium (16% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Our family loves this recipe! My two sons, who do not "like" okra, love to eat this delicious meal with cornbread. We have it at least once a month.

Anonymous, Bellevue, WA

Very tasty! Loved it. Will make it again.

pathgirl, Toronto, ON

I like it better without peppers i never put anyhing but tomatoes orka and sometime corn and onions I raise my children it for Sunday dinner ewe love it yhats the only way hey eat orka.

Martha A Crenshaw, San Antonio, TX