Stewed Okra & Tomato over Coconut Rice & Beans

This hearty dish is so healthy and hearty. Packed with nutrients and delicious flavours that will bring you back for seconds. Served over a bed of coconut rice and & beans - yum!

There are a number of fresh ingredients needed for this dish, and getting them all into one pot makes this dish even more enticing!

INGREDIENTS

2 onion, sliced

5 garlic, minced

2 cups rice

2 pimento, crushed

1 tsp thyme

2 tbsp tamari, divided

1 cup beans

1 bay leaf

stock/water

1 cup okra, sliced

2 bell peppers, sliced

1 hot pepper, seeded for less heat, sliced

1 tbsp Cilantro Marinade 

4 cups tomatoes, sliced

1 tsp salt, adjust to taste

1/4 cup coconut, shredded

1/4 cup hemp hearts, optional 

METHOD

RICE

1. In a saucepan, heat oil to prepare rice
2. Add 1 sliced onion, cook for 3 minutes
3. Add 2 garlic, cook for 3 minutes
4. Add pimento, thyme, rice, and beans (salt and pepper to taste) and cook for a couple minutes
5. Add the tamari, bay leaf, and enough stock to come to your 1st knuckle when just touching the top of the rice
6. Bring to a boil, cover and reduce heat - cook until the water has been absorbed
7. Remove from the heat and wait 5 minutes before fluffing

STEW

1. Heat a large cast iron, add coconut oil
2. Add onions, cook for 3 minutes
3. Add garlic, cook for 3 minutes
4. Add hot pepper, bell pepper, okra and a touch of salt - cook for 5 minutes
5. Add tamari, cook another 3 minutes
6. Add tomatoes, salt, and cilantro marinade cook down until tomatoes have broken down (about 10 minutes)
7. Cover and reduce heat and allow to cook another 10 to 15 minutes
8. Serve over rice, with grated coconut and hemp hearts!