Prep Time: 30 minutes
Cooking Time: 25 minutes
Serves: 4 to 6
(2) Medium-sized mixing bowl
Your favorite Knife
* 8 oz Fresh shelled red beans*
* 1/2 cup yellow cornmeal
* 2 cayenne pepper seeds removed chopped
* 2 tsp cayenne pepper
* 12 okra pods chopped into 1/2” pieces
* 6 tablespoons olive oil
* 3 ears corn boiled
* 2 sweet bell peppers
* 2 Sweet Anaheim
* 4 squash: zucchini, golden zucchini, (2) pattypan--chop into bite-sized pieces
* 4 garlic cloves, chopped
* 2 Creole tomatoes quartered
* 2 tablespoons Worcestershire sauce
* 2 bay leaves
*1 sweet onion chopped
* Few dashes of your favorite hot sauce
* Salt & Pepper to taste
Soak your fresh-shelled red beans anywhere from 10 minutes to overnight (if your planning for the next day). *Rule of thumb for fresh beans it is perfectly okay to soak for a small amount of time because beans produce what is called an enzyme: ‘lectin’ which has been known to cause gastrointestinal distress – soaking helps to neutralize the enzyme.
Cooking time for fresh beans: 5-10 minutes depending on freshness. Once beans are cooked strain in colander. Don’t forget the 2 bay leaves!
Grab your 8-quart pot. Add a little salt. Once it comes to a boil throw in your 3 ears of corn.
Kernels should be tender in 3-7 minutes depending on freshness.
Strain in colander.
In a medium sized mixing bowl toss in cornmeal, cayenne pepper (ground) salt & pepper. Toss okra with 2 tbsp olive oil & then coat with cornmeal mixture.
Once corn has cooled a bit. Shave kernels off cob.
Add 2 tbsp olive oil to skillet. Fold okra into mix while stirring occasionally until brown about 4 minutes. Remove okra to drain on paper towels.
Over medium heat add chopped onion & garlic let sweat about 8 minutes or until golden brown.
Throw in a few dashes of Worcestershire sauce, salt, pepper, bell pepper, and sweet Anaheim peppers. Let sweat for 5 minutes.
Add okra, fresh red beans, corn, squash, and sauté 2 minutes season with your favorite hot sauce, salt & pepper to taste.
Add tomatoes & squashes.
Cover and cook until squash is crisp-tender over medium-high heat about 5 minutes.
Remove from heat.
Allow to rest for a few minutes.
Serve alone or over rice.