Okra & Bean Stew Recipe
Summary
Cooking Time35 MinDifficulty LevelEasy
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Red chillies | 2 , chopped | |
| Onions | 2 , sliced | |
| 250 g/8 oz Okra | ||
| 2 Eggplant (aubergines), chopped | ||
| 2 x 440 g/14 oz Canned peeled tomatoes, undrained and mashed | ||
| 440 g/14 oz Canned red kidney beans, rinsed | ||
| 250 g/8 oz Firm tofu, cut into chunks | ||
| 1/2 Cup/125 ml/4 fl oz red wine | ||
| Brown sugar | 1 Tablespoon | |
| Basil | 3 Tablespoon, chopped | |
| black pepper | 1 | |
Directions
1. Heat oil in a large saucepan. Add garlic, chillies and onions and cook over a medium heat, stirring constantly, for 5 minutes or until onions are soft and golden.
2. Add okra, eggplant (aubergines), tomatoes, beans, tofu, wine and sugar. Bring to the boil, then reduce heat and simmer for 30 minutes.
Stir in basil and black pepper to taste.
2. Add okra, eggplant (aubergines), tomatoes, beans, tofu, wine and sugar. Bring to the boil, then reduce heat and simmer for 30 minutes.
Stir in basil and black pepper to taste.
Chef
