I didn’t have a plan of action other than stewing together with some onion.
I started with that basic plan and added several cloves of chopped garlic.
After adding chopped tomatoes, I let it cook on low for a bit to get nice and stewy (not sure that is a word?)
Then I got creative and added some kale that was sitting in the fridge. This mixed right in with the stew-ish-ness of the okra and tomato combo.
I was missing protein and didn’t want meat, so I added some red beans I had pre-cooked and put in the freezer. Not quite sure how this would turn out, I gambled the whole dish on this one additional ingredient.
I added some spices: chili powder, paprika, cumin, red pepper flakes.
After a good 20 minutes of low heat stewing, I served over brown rice.