• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Stewed Okra a la Cubana

    Low in calories and packed with nutrients like vitamin C, calcium, and magnesium, Okra is widely used throughout Latin America as a thickener for soups, stews, and drinks. This flavorful Stewed Okra a la Cubana with tomatoes, plantains and green peppers makes a delicious vegetarian side dish.


    Ingredients
    2 1/2
    pounds
    okra
    4
    tablespoons
    lime juice, freshly squeezed
    1 1/2
    teaspoons
    kosher salt, plus more to taste
    1/4
    cup
    grape seed oil
    1
    medium onion, chopped
    2
    cloves
    garlic, copped
    1 1/2
    pounds
    vine-ripened tomatoes, roughly chopped
    1
    medium green bell pepper, seeded and roughly chopped
    1 1/2
    teaspoons
    white vinegar
    1
    fresh or dried bay leaf
    2
    sprigs fresh thyme
    1
    yellow plantain, peeled and sliced widthwise
    Directions
    Cut okra in halves lengthwise and place in large bowl. Add lime juice and 1½ teaspoons salt. Let sit 10 minutes to remove mucilage from okra. Rinse under cold water.
    Heat oil in medium pot over medium heat. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic and stir another minute, then add tomatoes, bell pepper, vinegar, bay leaf, and thyme, and cook 5 minutes.
    Add plantain slices, rinsed okra, and 1½ cups water. Bring to boil, then reduce heat and simmer until plantain and okra are tender, about 10 minutes.
    Season with salt and serve.
    Reprinted With Permission From Healthy Latin Eating

    The base number of servings for this recipe is 4
    OK

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