Okra and Corn with Tomatoes

Makes 6 servings

1/4 c olive oil
1 large onion, thinly sliced
2 bay leaves
1/2 tsp each dried thyme, red pepper flakes
and basil
1 green pepper, diced
3 large ripe tomatoes, seeded and chopped
2 c small (2-inch) okra pods, whole or sliced
1/2 c water
3/4 tsp salt
1/4 tsp black pepper
Kernels from 4 ears corn (about 2 c)
1. In heavy skillet over
medium-high, heat oil and
add onions, bay leaves,
thyme, red pepper flakes,
and basil. Cook and stir
until onions are limp.
2. Add green pepper; cook
until onions are translucent.
Add tomatoes, okra,
water, salt and pepper.
Reduce heat, and simmer
uncovered 15 minutes,
stirring occasionally.
3. Add corn and cook 5
minutes. Serve hot.

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