Okra: Nobody likes me.
Lentil: I do. You were one of my momma’s most savory side dishes.
Okra: But you’re from Texas. Everyone else thinks I’m a slimy hick.
Lentil: Well don’t just stew about it. Embrace your slime. Own it!
Okra: I do have this song...
Lentil: Sing it, Okra. Sing it!
1 small onion, diced
1 medium pepper, diced (I used yellow for color, but the traditional is green)
1 ½ - 2 stalks of celery, sliced
3/4 lb okra, sliced
14 oz. can of stewed or diced tomatoes*
1 tsp brown sugar
Salt and pepper to taste
Sautée onions until a little brown. Add pepper and celery. Sautee 5 - 7 more minutes. Add okra and sautée 5 more minutes. Add tomatoes and cook over low heat for about 30 minutes. Add salt, pepper and brown sugar, and cook until okra and celery are fork-tender done but not mushy. Adjust seasonings if necessary and serve.*I used Muir Glen Organic Fire-roasted Diced Tomatoes.
Canned tomatoes giving you the BPA blues? With their high acid content, they’re one of the worst offenders for Bisphenol A exposure—a known endocrine disruptor. The majority of canned goods in the U.S. are still sealed with resin that contains BPA to prevent contamination and spoiling, but some manufacturers like Muir Glen and Trader Joe’s are going BPA-free. If the can is white inside, it’s got a BPA lining; a bright golden color inside means it’s BPA-free.