Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 2 onions, diced 2 carrots, diced 1 Tablespoon dried thyme 2 cups okra, sliced 2-3 hot peppers, cut in half (remove seeds for milder taste) 2 cups sweet potato, peeled and chopped 2 cups red potato, chopped Salt and freshly ground pepper 4 cups no-chicken broth 2 cups each lima beans and corn 8 large tomatoes, seeded, roasted and chopped 2 Tablespoons tomato paste 1/4 cup each sugar and apple cider vinegar 1 Tablespoon Worcestershire sauce 1 Tablespoon smoked sweet paprika Cayenne, as needed, and hot sauce, as desired DIRECTIONS Heat oil over medium heat in a large stockpot. Add onions and carrots, stir well and sauté until onions are translucent and carrots are tender. Stir in thyme, okra and peppers. Sauté, stirring occasionally, until okra is bright green and peppers are tender. Add sweet potato, red potato and season lightly. Cook 5 minutes, stirring often. Add a little more oil if potatoes break during stirring because they are sticking to bottom of pot. Add broth and bring to boil. Stir in lima beans, corn, tomatoes and tomato paste. Cover, reduce heat to low and cook until potatoes are fork tender and cooked through. Stir in remaining ingredients, bring to boil, lower heat and let stew simmer uncovered for 15 minutes to thicken slightly. Taste and adjust seasonings. Serve hot and pass the hot sauce for a spicier stew. Cover and refrigerate leftovers. Cooled leftovers may be placed in ziptop freezer bags and frozen for longer storage. COOKING NOTES Milder hot peppers will require use of more “heat” for an authentic flavor. Taste peppers before using for best results. Use ground cayenne to adjust the spiciness. Like many tomato-based recipes, the flavors will develop if the stew is allowed to sit overnight. If refrigerating before serving, wait to adjust seasonings until stew is reheated. Copyright © 2016 Stefanie Samara Hamblen |
