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Garden Stew with Roasted Okra Croutons

You will need:
16 okra pods, sliced and divided
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 leeks, thinly sliced
1 jalapeno pepper, seeded and chopped
2 teaspoons salt 1/2 teaspoon ground cumin 
6 cups chicken or vegetable stock 1 (15-ounce) can pinto beans
3 plum tomatoes, coarsely chopped
2 ears sweet corn, kernels cut off the cobs
1 medium summer squash, chopped
6 tomatillos, husked and quartered
1/4 teaspoon black pepper
Chopped cilantro for garnish
Sour cream for garnish


Garden Stew with Roasted Okra Croutons

Preheat the oven to 350 degrees. Grease a jellyroll pan and place the slices of 6 okra pods in a single layer. Drizzle with the olive oil and roast for 22 minutes. Set aside to cool. In a Dutch oven over high heat, melt the butter and vegetable oil, then add the leeks, jalapeno peppers, salt and cumin. Saute until the leeks soften, around 3 minutes. Add the stock, the beans and their liquid, tomatoes, the remaining okra, corn, squash and tomatillos. Bring to a boil, then reduce the heat and simmer for 20 minutes. Season with the pepper and additional salt if needed. Serve warm garnished with the cilantro, sour cream and the roasted okra croutons

Yield: 6 servings

Wine Pairing
Pair with Traminette from Goodwater Vineyards in Bybee, TN

Photograph by Robin Conover courtesy of The Tennessee Magazine.