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Ingredientes
- 1 lb Okra, sliced diagonally
- 20 ounce Frzn okra, sliced Boiling salted water
- 1 x Celery rib, sliced diagonal
- 2 x Bell peppers, cut in strips
- 20 ounce Frzn lima beans
- 8 x Ears fresh corn kernels
- 20 ounce Frzn corn, thawed Margarine Bread crumbs
- 1 sm Onion,minced
- 4 x Ripe tomatoes, sliced
- 2 x Serrano chiles,thinly sliced
- 1 tsp Minced fresh basil
- 1/2 tsp Dry basil,crumbled Salt to taste Black pepper to taste
Direcciones
- Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water.
- Add in bell peppers and lima beans and cook till just tender; during last 30 seconds, add in corn (don't overcook), then drain vegetables.
- Oil a large baking dish and sprinkle with bread crumbs; add in a layer of corn-bean mix and okra.
- Combine onion, tomatoes and basil; spoon layer of onion-tomato mix over bottom layer in dish. Sprinkle with chiles and season with salt and pepper. Dot with margarine and sprinkle with bread crumbs.
- Repeat layering till casserole is filled. Top with a layer of okra which has been dipped in crumbs and lightly sauteed.
- Bake uncovered in preheated 300F for 1 hour.
- NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 10 servings | |
| Calories 336 | |
| Calories from Fat 12 | 4% |
| Total Fat 1.47g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1643mg | 47% |
| Total Carbs 69.61g | 19% |
| Dietary Fiber 17.2g | 57% |
| Sugars 11.16g | 7% |
| Protein 17.95g | 29% |
