Egyptian Bamya Inspired Okra and White Bean Stew

I decided to try my hand at growing okra this summer, figuring I could make some Bindi Masala or fried okra (because Georgia). My plants have yielded me a grand total of...one (1!) okra pod so far, so I was searching for something easy to make. Of course I supplemented the single okra pod with a bag of cut frozen okra from the grocery store. Bamya traditionally is made with beef or lamb, this recipe is entirely vegan and really delicious. It also is really affordable considering the ingredients needed and the various spices/pantry staples most of us already have!

• 4 garlic cloves, crushed
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 1 package frozen cut okra
• 1 can diced tomatoes
• 1 can cannellini or great northern beans or chickpeas, drained
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste based on spice tolerance)
• 1-2 tablespoons of lemon juice, or the juice of 1/2 a fresh squeezed lemon
• Salt and Pepper, to taste

In a large saucepan, sauté the olive oil, onion powder, and garlic over medium heat for 2-3 minutes, or until it starts to brown. Add the okra, and stir well. Cook the okra for a few minutes. *Note to first time okra folks: it will be slimy! But do not worry, it will cook away and the acids added later also help counteract the slime.

Add the tomatoes, beans, coriander, cumin, cayenne pepper, and salt and pepper, to taste. Stir well and allow to simmer for 10-15 minutes over low heat. Watch to make sure it doesn't burn on the bottom.

A few minutes before serving, stir in the lemon juice. Taste and adjust the seasoning as needed.

Serve over some brown rice.