Isn’t my recipe name clever? It’s my own amalgamation of “OKRA” and “toMATO.” (I may trademark this before some big company steals my idea. ;))
Amalgamation, simply, is the process of combining, or uniting, two or more entities. You’ve most likely heard this term used in science class (you were awake in class, right?). Well kids, you learn something new everyday! As it turns out, like gardening (think “companion planting“), there is MUCH science involved in cooking. Take, for instance, this delicious, fiber-rich, vegetarian meal you are about to create.
The high acidity in tomatoes actually neutralize okra “slime.” YES. Isn’t the science of cooking so much fun? In fact, if you were to make a different recipe that contains okra, but dislike the mucilaginous (fun word!) property that makes okra a much-loved or much-hated vegetable, just add acid in the form of citrus juice or vinegar.
This is another Lulu Original recipe. You may wonder “why all the veggie ingredients?” Life is short. Why not? 🙂
- 8 cups filtered water
- Organic EVOO (extra virgin olive oil)
- 1 28 ounce can stewed tomatoes ~ chunky
- 2 14.5 ounce cans organic navy beans
- 1 large yellow onion ~ peeled, coarsely chopped
- 1 garlic bulb ~ peeled, smashed or minced
- 1 medium bag frozen okra ~ precut
- 3 large tomatoes ~ skin on, cut into large chunks
- 1 cup cremini mushrooms ~ coarsely chopped
- 4 large stalks organic celery ~ cut into small pieces
- 1 large organic carrot ~ skin on, cut into slices or small pieces
- 8 bay leaves
- 10 sprigs flat leaf Italian parsley ~ big stems discarded, coarsely chopped; reserve some for garnish
- 5 scallions ~ chopped; reserve some for garnish
- 2 tbs dried onion
- 2 tbs McMormick “Grill Mates” Montreal steak seasoning
- sea salt ~ to taste
- evaporated cane sugar ~ to taste
- In a large stock pot, heat the EVOO on medium-high heat. Sauté onion and garlic until browned.
- Add mushrooms, celery, and carrots. Sauté for about 5 minutes on same heat level. Add more oil if necessary.
- Add water, beans, okra, and all the tomatoes to the pot.
- Bring to a rolling boil for about 5 minutes. Be sure your pot doesn’t boil over. Stir occasionally.
- Stir in bay leaves, steak seasoning, dried onions, sea salt, sugar, and any spices/seasonings you desire.
- Place lid on the pot and let it simmer for about 10 minutes on low heat.
- Remove the pot from the stove and stir in some parsley and scallions.
- Serve hot. Garnish with parsley scallions.