I probably wouldn’t have liked okra as an adult if I hadn’t grown up eating it.
It’s not like I really liked it growing up, in fact I’ve always been wary of okra.
Okra is one of those vegetables that divide people, some love it and some hate it.
Not everyone appreciates okra’s mucilage, but I remember my mom’s okro stews and soups… rich thick stews full of vegetables, meat and crab, and savoury tomatoey soups loaded with smoked fish.
Okra isn’t readily available in these parts, but every once in a while I’ll find them at the store, imported fresh from Mexico.
I buy it mostly for nostalgia reasons, and while I can’t recreate my mom’s awesome soups or stews, I still try…
Roasted okra and black beans – I’m all about simple recipes; which is why I love roasted vegetables, it’s easy and delicious.
Roasting cuts down the slime of the okra, it caramelizes and turns slightly crispy.
Combined with the other vegetables and black beans, it creates a perfectly intense medley of flavours.
Try it over rice or quinoa…
Roasted Okra and Black Beans
- 1 pound okra, cut in Â½ rounds
- 1 large onion
- 2 – 3 medium firm tomatoes
- 2 bell Peppers
- 2 carrots
- 2 tablespoons chopped mint
- A splash of balsamic vinegar
- 2 – 3 tablespoons olive oil
- Â¼ cup loosely packed sun-dried tomatoes
- 1 tablespoon red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon crushed garlic
- Salt to taste
- 2 cups of cooked black beans
- Cut okra into Â½ inch rounds
- Prep and cut the rest of the vegetables into even bite size chunks
- Add the okra to the rest of the vegetables and toss with olive oil and balsamic vinegar
- Add the sun-dried tomatoes, pepper flakes, cumin, garlic and salt, mix well to coat
- Spread out in a single layer onto a foil lined baking pan.
- Roast in an oven at 400 degrees f. for 15 – 25 minutes, until vegetables are tender and caramelized.
- Add black beans, mix and garnish with chopped mint and serve