Okra, Peppers, and Beans with Lemon Rice Salad

Name: Okra, Peppers, and Beans with Lemon Rice Salad
Yield: Serves 8
Ingredients: 8 ounces fresh okra, halved lengthwise, or tender young green beans; 8 ounces fresh okra, halved lengthwise, or tender young green beans; 2½ cups rich Vegetable Stock or Chicken Stock; 2½ cups rich Vegetable Stock or Chicken Stock; ¼ teaspoon ground cinnamon; ½ cup dry white wine; 2 teaspoons chopped fresh oregano, preferably Mexican oregano; 2 teaspoons chopped fresh oregano, preferably Mexican oregano; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 cups cooked heirloom beans, such as gigante, cannellini, or appaloosa; ⅓ cup roughly chopped fresh cilantro; 2 cups cooked heirloom beans, such as gigante, cannellini, or appaloosa; 2 cups cooked heirloom beans, such as gigante, cannellini, or appaloosa; 8 ounces fresh okra, halved lengthwise, or tender young green beans; 2 cups cooked heirloom beans, such as gigante, cannellini, or appaloosa; 3 tablespoons olive oil; ½ teaspoon lightly toasted cumin seeds, slightly crushed; ½ teaspoon lightly toasted fennel seeds, slightly crushed; 2 cups ripe diced tomatoes or canned diced tomatoes, drained; 3 tablespoons slivered garlic; 1 teaspoon chopped serrano chile; 2 red bell peppers, seeded and cut into large triangles; 1 large poblano chile (4 to 5 ounces), seeded and sliced; 1 pound white onions, quartered; Lemon Rice Salad; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is basically a rich stew of vegetables topped, just before serving, with a bright rice salad. The idea is to serve the stew hot and the salad cold, which adds the seductive dimension of differing temperatures. The Lemon Rice Salad recipe makes more then you’ll need for the stew. You’ll have enough left over for tomorrow!

Ingredients

3 tablespoons olive oil
1 pound white onions, quartered
1 larg

Leftovers
Gluten-free

Method

In a sauté pan, heat the olive oil and sauté the onions, poblano chile, bell peppers, serrano chile, and garlic until just beginning to color and become crisp-tender. Add the tomatoes, fennel seeds, cumin seeds, oregano, cinnamon, wine, and stock and simmer for 3 to 4 minutes. Don’t overcook; the vegetables should still have texture. Add the okra and continue cooking for 2 to 3 minutes or until