Stewed Okra and Tomatoes with Cornbread
This hearty and flavorful stew is a summer staple in the American South. Okra, tomatoes, and corn are simmered in a savory broth until the okra is tender and the flavors have melded. Serve over cornbread for a complete meal.
Okra, a warm-weather vegetable native to Africa, was brought to the Americas by enslaved people in the 17th century. It quickly became a staple crop in the South, where it was used in a variety of dishes, including stews, soups, and gumbos. Tomatoes, another New World vegetable, were introduced to the South in the 18th century and quickly became a popular addition to stews and other dishes. Corn, a staple grain in the Americas since ancient times, was also a common ingredient in Southern stews. This recipe for stewed okra and tomatoes with cornbread is a classic Southern dish that showcases the flavors of the region.
Stewed Okra and Tomatoes with Cornbread Stewed Okra and Tomatoes with Cornbread Stewed Okra and Tomatoes with Cornbread Stewed Okra and Tomatoes with Cornbread
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound fresh okra, cut into 1-inch pieces
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
Instructions
  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion, green bell pepper, and red bell pepper and cook until softened, about 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Stir in the okra, tomatoes, black-eyed peas, corn, vegetable broth, and seasonings. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the okra is tender.
  4. Meanwhile, prepare the cornbread according to package directions.
  5. Serve the stewed okra and tomatoes over cornbread.
  6. Garnish with fresh parsley or cilantro, if desired.
Why It Works
  • The combination of okra, tomatoes, and corn creates a flavorful and hearty stew.
  • Simmering the stew for 30 minutes allows the flavors to meld and the okra to become tender.
  • Serving the stew over cornbread provides a starchy base to soak up the flavorful broth.