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Hearty Okra Skillet Stew
by Christina Langrudi
serves: 6
  Stews and soups can really pack the vegetables in, which allows you to eat more and feel fuller, and the food you're eating is better for you. Okra was brought to the United States by Ethiopian slaves. The vegetable is found year-round in the South and is an indigenous part of Southern cuisine. Look for bright green pods that are no longer than four inches, as the longer pods tend to be tough and fibrous. This one-dish meal is great on its own, or serve it over rice to extend it a little further.
Ingredients:
  1   Large Onion
  3 Cloves   Garlic
  1 Tbsp.   Olive Oil
  1/2 Tsp.   Dried Oregano; Crushed
  1/2 Tsp.   Ground Cumin
  1/2 Tsp.   Ground Coriander
  1/2 Tsp.   Ground Turmeric
  1   Bay Leaf
  1   Cinnamon Stick
  16 oz.   Frozen Cut Okra
  28 oz.   Can Diced Tomatoes
  15 oz.   Garbanzo Beans; Rinsed & Drained
  3 oz.   Cooked Smoked Sausasge
  3 Cups   Hot Cooked Rice
Directions:
  In a large skillet cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in oregano, cumin, coriander, turmeric, bay leaf, cinnamon stick, and 1.8 teaspoon salt. Cook and stir 1 minute. Add okra, undrained tomatoes, beans and sausage. Bring to boiling; reduce heat. Simmer, covered, 30 minutes; stir occasionally. Remove and discard bay leaf and cinnamon stick. Serve over rice.

Makes 6 servings.