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The Rev's Okra

My favorite place to hang out in my neighborhood is the corner newsstand where the gossip in the air is more interesting than what's on the printed page. My hound is most happy when the Rev is there to scratch her ears. When the Rev is not preaching the word, our many recipe exchanges have proven that he's also a pretty good cook. One of sixteen children growing up in South Carolina, he says, "I just learned how to cook because that's what you had to do."

I'm glad he did and you will be, too, when you taste this dish. The Rev says it's best served over Carolina rice. His secret is to just barely steam the okra on top of the other vegetables and never wash the okra after it has been cut.

These are approximate proportions and can be adapted to what's on hand. Go ahead and substitute frozen for any ingredient except the okra.

2 cups corn

1 cup lima beans

1 or 2 tomatoes, peeled, seeded,
   and chopped (about 1 cup)

1/8 teaspoon dried thyme

salt and pepper to taste

24 to 30 fresh okra pods

In a large sauté pan, mix corn, lima beans, tomatoes, thyme, salt and pepper. Simmer, covered, until almost tender, about 10 minutes depending on the freshness of your ingredients. Add a little water if there is not much liquid.

Meanwhile, wash okra pods and dry completely. Remove the stem end, but keep the tail and cut into ¼-inch rounds.

Place okra rounds on top of other vegetables, cover, and continue cooking for about 5 minutes or until the okra is just tender and turns a bright green.


The Rev's Okra