EASY OKRA AND BEANS

When you need a quick and delicious meal, it is handy to be able to use frozen and canned foods. I created this satisfying recipe by modifying some Cajun jambalaya recipes online.

To lower the sodium you can choose salt free beans, salt free vegetable broth, and coconut aminos in place of the tamari (or leave it out completely).

Dr. Alan Goldhamer, one of the founders of TrueNorth Health Center in California believes that we should be on a no-added-salt diet. He explains in this 5 minute video the problems with adding oil and salt to the diet: Are Oils & Salts Healthy?

Dr. John McDougall describes in this 2 minute video why high salt diets are bad. He allows those eating a whole food, plant-based McDougall diet to sprinkle a little bit of salt on the surface of food to bring more pleasure. McDougall Moments: The Truth About Salt

Ingredients

"3 Pepper & Onion Blend" frozen 12 oz bag from Kroger

"Cajun Style Mirepoix Blend" frozen 12 oz bag from Kroger

2 (12 oz each) bags frozen cut okra from Kroger

2 (15 oz each) cans light kidney beans

32 oz box low sodium vegetable broth

2 TBSP reduced sodium tamari

2 tsp dried oregano

1 tsp dried thyme

2 tsp garlic powder

1 tsp onion powder

1 tsp cumin powder

1 tsp smoked paprika

1/4 tsp ground black pepper

1/8 tsp cayenne powder

Instructions

1. Open the bags of frozen vegetables, empty into a microwave safe bowl, cover, and microwave for approximately 6 minutes.

2. Drain and rinse the kidney beans.

3. Place all the ingredients into a medium stock pot. Stir to combine. Bring to a boil then reduce heat to low/medium so can low simmer. Cover and simmer about 15 minutes, stirring occasionally.

4. Serve over brown rice (I used frozen cooked rice that I removed from package and microwaved).

5. Add salt, pepper, and hot sauce to each serving as desired.