INGREDIENTS

INSTRUCTIONS

Combine 4 cups water and okra in a medium saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 3 minutes. Drain and set aside.
Heat oil in saucepan over medium heat. Add bell pepper and onion;
saute 3 minutes or until tender. Add okra, salt, pepper, and  tomatoes;
cook until thoroughly heated. Yield: 3 servings (serving  size: 1 cup).
Per serving: 83 Calories; 2g Fat (20% calories from fat); 3g Protein;
15g Carbohydrate; 0mg Cholesterol; 213mg Sodium  NOTES : For a taste of
the South, try this recipe from Hope Hailey, of  Starkville,
Mississippi. She enjoys this dish all year, but  especially in the
summer when she can substitute fresh produce for  canned and frozen.
Recipe by: Cooking Light, Jan/Feb 1993, page 106  Posted to MC-Recipe
Digest V1 #409 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 952
Calories From Fat: 618
Total Fat: 73.7g
Cholesterol: 0mg
Sodium: 1034.4mg
Potassium: 1797.5mg
Carbohydrates: 54g
Fiber: 22.5g
Sugar: 18.8g
Protein: 34.6g