I can’t claim that this is authentic Creole cooking, but it’s a delicious sauce. If you’re an okra fan, you’ll love it. If you’re not, this recipe just may convert you.

1 onion, chopped
1 green pepper, chopped
1 28-ounce can italian plum tomatoes
2 cups sliced okra, fresh or frozen
2 cups green beans, cut in 1″ pieces
1/2 cup Italian parsley, chopped
1/4 cup fresh basil leaves, chopped
1 dried red pepper, crumbled, or 1/2 teaspoon pepper flakes, to taste
1 16-ounce can kidney beans
Cooked whole grains of your choice

Cook the onion and green pepper in a little juice from the tomatoes for 5 minutes. Add the okra, beans, parsley, basil and pepper and simmer for 20 minutes. Stir in the kidney beans and serve over the whole grains of your choice.

4-6 servings