Best Matts Bean Chili With Okra Recipes
OKRA CHILI
Steps:
- For the spice mix: In a small bowl, mix to combine the ground cumin seeds, garlic powder, paprika, chile flakes, and ground coriander seeds.
- For the chili: Heat 1 tablespoon of the vegetable oil in a cast-iron pan over medium-high heat. Add the ground beef to the pan and cook, stirring frequently, until the moisture has evaporated, and the beef is browned. Drain the beef of any fat that has rendered, and deglaze the pan with half of the beer.
- In a separate pot, add the remaining tablespoon vegetable oil, and add the onion, garlic, peppers, and okra, and saute over medium-high heat. Sprinkle over the chili spice mix, and the chipotle pepper, stirring to combine. Deglaze the pot with the remaining beer, and add the browned beef.
- Add the diced tomatoes, and stock, and then bring everything to a boil. Place the lid over the pot, and reduce the heat to a simmer. After 1 hour, add in the kidney beans, and cilantro stems. Keep cooking for another 30 minutes over low heat.
- Adjust the chili's seasonings with salt, and black pepper, to taste. Switch off the heat and garnish with the cilantro leaves.
OKRA, AVOCADO AND TOMATO SALAD WITH CHILI AND LIME JUICE
This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado. Cactus paddles are gooey, like okra, so I figured okra could stand in for nopales in this salad. The result is prettier and, I think, tastier -- and certainly easier to work with than cactus. There is no need for oil in this salad. If you want less viscosity, you can marinate the okra in vinegar and salt first (see this week's other recipes), but you will lose the beautiful color. You must serve this right away.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Trim the stems and tips from the okra, and place it in a steamer above 1 inch of boiling water. Cover and steam four minutes or until crisp-tender. Drain and rinse with cold water, then slice about 1/4 inch thick and place in a large bowl.
- Add the jalapeño, avocado, tomatoes and onion, if using. Season generously with salt, and toss together. Add the cilantro and lime juice, and toss well. Serve garnished with crumbled queso fresco, if desired.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 471 milligrams, Sugar 4 grams
SOUTHERN OKRA BEAN STEW
When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 11 servings (4 quarts).
Number Of Ingredients 14
Steps:
- In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
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