Recipe for Okra, Pepper and Beans with Lemon-Rice Salad

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Yield:

Ingredients:

Amount	Ingredient
1 lb	White onions thickly sliced
1 x	Poblano or anaheim pepper - (4 to 5 oz) stemmed, seeded
	and thinly sliced
2 x	Red bell peppers stemmed, seeded
	and cut in large triangles
1/2 tsp	Minced serrano or chipotle chile
3 tbl	Slivered garlic
3 tbl	Olive oil
2 cup	Ripe diced tomatoes
	(drained if using canned)
1/2 tsp	Lightly toasted cumin seed slightly crushed
1/2 tsp	Lightly toasted cumin seed slightly crushed
1/2 tsp	Oregano
1/4 tsp	Ground cinnamon
1/2 cup	Dry white wine
4 cup	Rich vegetable or chicken stock
1/2 lb	Fresh okra halved lengthwise
2 cup	Cooked beans such as cannellini, baby lima or exotic
	such as Esthers Swedish, tocamores chocolate, etc.
1/3 cup	Roughly chopped cilantro leaves
1 x	Lemon-Rice Salad see * Note
	Salt to taste
	Freshly ground black pepper to taste
	----------------- GARNISH ----------------

Instructions:

Instructions: Saute the onion, peppers, chile and garlic in the olive oil until just beginning to color and vegetables are crisp tender. Add tomatoes, fennel seed, cumin seed, oregano, cinnamon, wine and stock and simmer for 3 to 4 minutes. Dont overcook, vegetables should still have texture. Add okra and continue cooking for 2 to 3 minutes or until okra is barely tender (dont overcook or okra becomes "slimy"). Stir in beans and chopped cilantro and warm through. Season to taste with salt and pepper.

To serve: Ladle vegetables into soup plates and top with a heaping tablespoon or two of the rice salad. Garnish with herb sprigs and serve immediately.

This recipe yields 8 servings.

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... Okra, Onion and Tomato Stew with Jim :: Okra, Summer Squash and Tomatoes ...