organic gardening - grace grits and gardening

I’m here to set the record straight. Okra doesn’t have to be slimy. Nor must it be deep fried. I know, I know, that sounds impossible, doesn’t it? I love fried okra, sometimes crave it even, but I rarely fry anything at home. Simple, roasted okra is delicious.

This is my favorite okra recipe, my “go-to” potluck, supper on the ground, picnic dish. I’m confident you will agree this is the perfect summer grilling menu side dish. Plus the recipe includes black-eyed peas. Think of all the extra luck you’ll have. Last week after I made this dish for a neighborhood get together, I won a pair of boots! No kidding, here’s a picture of my new boots.

Old Gringo Boots – Flair and Company

Now back to the recipe.

I found this recipe via a Central Market cooking class several years ago. With inexpensive veggies easily obtained at your local grocery store (or from your own garden), there’s no reason not to give this a try. Add blackened shrimp on top. Mix in a scoop of rice. This recipe is easily adaptable.

Roasted Okra & Peas with Mint

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Ingredients

1 1/2 cups fresh or frozen black-eyed peas
1 pound fresh okra trimmed and cut into 1/2-inch thick rounds
1 medium onion cut into 1/2-inch wedges
1/2 pound green beans trimmed and cut into one inch pieces
2 cups cherry tomatoes halved
3 garlic cloves thinly sliced
1/4 cup fresh mint leaves chopped
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper

Instructions

If using fresh peas, blanch 2 minutes in boiling salted water. Remove with a slotted spoon and plunge into an ice bath to cool. Drain and dry. If using frozen, let them thaw in a colander and dry.
Preheat oven to 425 degrees.
In a large bowl, combine all ingredients. Toss to mix well. Spread onto an oiled jelly-roll pan and roast 8 minutes. Turn veggies with a spatula and roast another 6 minutes. Serve hot.

You can substitute black-eyed peas with crowder peas, field peas, butter beans, or lima beans. I used small purple onions from my garden, as well as a combination of Roma and cherry tomatoes. The one thing you must NOT omit is the mint. Mint is the key to this dish.