BUTTER BEAN RISOTTO WITH CHARD AND FRIED OKRA
Categories Bean Vegetarian Quick & Easy High Fiber Dinner Deep-Fry Okra Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- For fried okra:
- Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
- Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
- Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.
- For risotto:
- Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.
- Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.
OKRA AND BUTTER BEAN STEW
This stew is adapted from my mom's down-home Louisiana recipe, and it turns okra-haters into okra-lovers. Guaranteed. -Kaya Mack, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer., Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.
Nutrition Facts : Calories 252 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 12g protein.
SYLVIA'S BUTTERBEANS AND OKRA
This is a southern soul-food classic which is a snap to prepare. If okra turns you off, look elsewhere! The pickled pork gives it a great flavor so don't substitute regular ham.
Provided by Dena G.
Categories Pork Shoulder
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the water, butter beans, pork, onion and garlic in a soup pot over medium heat. Bring to a boil, and cook for about 40 minutes. Add butter, salt and pepper, and continue to boil for 20 minutes. Add okra, and cook until beans and okra are tender, about 10 minutes.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 39.5 g, Cholesterol 37.6 mg, Fat 11.7 g, Fiber 12.7 g, Protein 18.4 g, SaturatedFat 5.7 g, Sodium 66.8 mg, Sugar 6.6 g
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