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


Recipe Summary

50 mins


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

177 calories; protein 10.8g; carbohydrates 27.2g; dietary fiber 6.7g; sugars 2.3g; fat 3.7g; saturated fat 0.6g; vitamin a iu 574IU; vitamin c 19mg; folate 49mcg; calcium 93mg; iron 3.2mg; magnesium 46.7mg; potassium 362.1mg; sodium 253.2mg; thiamin 0.2mg.

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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