This recipe from Vegan Slow Cooking for Two or Just You is a wholesome twist to the traditional Louisiana okra stew. This one adds nutrition-packed quinoa in place of the usual rice. Make sure to serve with your favorite hot sauce on the side so everyone can take it to the spice level they want it to be.
No white beans? Use what you have on hand. Small red beans or chickpeas would be a great substitute for the white beans. Also, if you have some left over bits of veggies, this is a good place to use them up!
- For the morning ingredients: 2½ cups (570 ml) water
- 1 cup (100 g) sliced okra
- ¼ cup (54 g) dry Great Northern
- beans or other small white bean
- 1 tablespoon (5.5 g) sautéed minced onion
- 2 tablespoons (15 g) celery, minced
- 2 cloves garlic, minced
- 1 cube bouillon
- 2 bay leaves
- ½ teaspoon dried oregano
- ¼ to ½ teaspoon cayenne pepper, to taste
- 2 whole allspice berries
- For the evening ingredients: 1 cup (180 g) diced tomatoes
- ⅛ cup (25 g) quinoa
- 1 teaspoon dried oregano
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- Salt and pepper
- In the morning: Add all the morning ingredients and cook on low for 7 to 9 hours.
- Thirty minutes before serving: Add all the evening ingredients except the salt and pepper. Mix well. Cook for 30 minutes on low.
- Before serving, add salt and pepper.
- Taste and adjust any of the seasonings as needed.