1 tablespoon vegetable oil
2 1/2 cups sliced okra (about 8 ounces)
1 cup frozen whole kernel corn
1 large onion -- chopped (about 1 cup)
1 medium green, red or yellow bell pepper -- chopped (about 1 cup)
3 large tomatoes -- seeded and chopped (about 3 cups)
1 (15 ounce) can black-eyed peas (15 to 16 ounce can) -- rinsed and drained
2 teaspoons chopped fresh thyme
OR
1/2 teaspoon dried thyme leaves
2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground red pepper (cayenne) (1/8 to 1/4
teaspoon)
|Heat oil in 12-inch nonstick skillet over medium-high heat. Cook okra,
corn, onion and bell pepper in oil, stirring frequently, until
crisp-tender. Stir in remaining ingredients. Cook about 5 minutes,
stirring frequently, until hot.