Fresh Vegetable Stew

Oxmoor House
4 quarts


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1 pound fresh green beans
1 cup shelled fresh black-eyed peas (about 1/2 pound)
1/4 cup bacon drippings
1 small cabbage, finely shredded
6 medium tomatoes, peeled and chopped
2 large potatoes, peeled and cubed
4 medium carrots, scraped and sliced
6 pods fresh okra, cut into 1/2-inch pieces
1 medium onion, chopped
1 hot red pepper pod, seeded and chopped
2 teaspoons salt
1/2 teaspoon pepper


Break tips from beans and remove strings; cut beans into 2- inch pieces. Wash thoroughly in cold water; drain. Place beans, peas, and drippings in a large Dutch oven. Add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 1 hour.

Add remaining ingredients; cover and cook over low heat 1 hour and 50 minutes or until vegetables are tender.

Created date

February 2010