My very favorite way to eat okra is raw – I think it is at its best when fresh and crunchy. However, this Summer Stew was lovely, I sprinkled a little chopped basil on top which brought forth the fresh summer flavors.
SUMMER STEW WITH OKRA
Saute a chopped onion in olive oil. Add 3 chopped tomatoes and their juices, 1 1/2 cups of sliced okra, kernels from 2 ears of corn, and 1 can of black beans (drained and rinsed).
Simmer until the vegetables are tender, about 20 minutes. Season to taste with salt and pepper.
Recipe adapted from Redbook Magazine