Spicy Okra And Kidney Beans Recipes

SPICY PICKLED OKRA AND GREEN BEANS

Steps:

• Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
• Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
• Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.

SOUTHERN OKRA BEAN STEW

Steps:

• In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.

SPICY OKRA AND KIDNEY BEANS

Steps:

• Preheat a non stick frying pan and dry fry th onion and garlic until soft. Add the okra and red pepper and cook to soften.
• Stir in the tomatoes, thyme and bouillon powder. Add the kidney beans and bay leaves and allow to simmer for 20 minutes Serve.

SPICY BABY OKRA AND OLIVES

Steps:

• Combine okra and all olives in 1-quart resealable plastic bag. Whisk lemon juice and all remaining ingredients in medium bowl to blend. Pour marinade over okra and olives; seal bag. Turn bag to distribute marinade evenly. Refrigerate at least 1 day and up to 2 days, turning occasionally.

SWEET AND SPICY KIDNEY BEANS

Steps:

• Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions.
• After those just start to wilt, add garlic and dry spices.
• Continue until aromatic and golden.
• Add tomatoes and cook until they soften and release liquid.
• Reduce heat and add remaining ingredients.
• Simmer until slightly thickened.
• If mixture gets too thick, add water.
• Serve as a side dish or with noodles or rice.
• I had them as a main course with no-yolk egg noodles and it was surprisingly good.

MATT'S BEAN CHILI WITH OKRA

Steps:

• Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes.
• While the beef is browning, coat okra in beaten eggs and toss in flour. Set aside.
• Drain and discard grease from the beef. Stir black beans, kidney beans, tomatoes, corn, cinnamon, cumin, chili powder, cayenne, brown sugar, and salt into the pot. Bring to a boil; continue to boil for 30 minutes. Reduce heat, cover, and let simmer for 2 hours.
• While chili simmers, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil until browned, about 5 minutes, working in batches as needed. Set fried pieces on paper towels to drain and let rest.
• Serve chili in bowls with fried okra on top for a nice added crunch.

SPICY OKRA

Steps:

• Rinse okra in a colander under hot water.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 3 minutes. Add tomatoes (including juice) and chile and boil, stirring, until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes. Stir in salt and pepper and discard chile.