Stewed Corn-n-Tomatoes with Okra

Stewed Corn-n-Tomatoes with Okra


1 onion, chopped
1 fresh jalapeno pepper, chopped (with seeds)
1 large green bell pepper, coarsely chopped
3 tablespoons butter
1 pound tomatoes, coarsely chopped
3 cups corn kernels
1 cup okra, chopped

1. Cook onions, jalapeno, bell pepper, and 1/2 teaspoon salt in butter over medium heat, stirring occasionally, until onions are translucent (7 to 9 minutes).

2. Stir in tomatoes and continue cooking, stirring occasionally, until tomatoes form a sauce (about 15 minutes).

3. Add corn and okra and cook, stirring occasionally, until just tender (about 15 minutes).