New Orleans Okra

An easy side dish with the flavors of the south.

In a medium sauce pan, heat a teaspoon and a half of olive oil over medium-high heat. Add one cup chopped onion and saute 5 minutes. Add 1/4 finely diced green bell pepper and 1/4 finely diced celery, along with a teaspoon and a half of tomato paste, and cook another two minutes. (Apparently, onions, green bell pepper and celery are known as the "trinity" in New Orleans cooking).

Add one, 14.5-oz can of diced tomatoes, undrained, and 1/4 tsp ground red pepper. Cook for ten minutes until the sauce thickens. Add 3/4 lb. fresh okra, trimmed and chopped into slices (about two cups worth). Cover, reduce heat, and simmer for 20 minutes. Add in a dash of salt.

The yield is four, side-dish servings of 3/4 cup each, 110 calories.

Cost:
onion $0.98
tomato paste $0.79
diced canned tomato $1.19
okra $2.55

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