New Orleans Vegetable Stew

Serve this delicious gumbo-like stew with cornbread or crusty French bread.

Recipe Ingredients:

2 (14.5-ounce) cans Cajun or Mexican-style stewed tomatoes
1 (10-ounce) can black beans, drained and rinsed
10 ounces sweet potato, peeled and cut into 1/2-inch cubes
2 teaspoons vegetable base or bouillon granules
4 large bay leaves
4 large garlic cloves, minced
1 teaspoon dried thyme, crumbled
1/4 teaspoon ground allspice
1 1/2 teaspoons chili powder
1 (10-ounce) package frozen sliced okra, thawed
5 ounces frozen corn, thawed
Salt and ground black pepper to taste
Hot pepper sauce to taste

Cooking Directions:

1. Bring first 9 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes.
2. Add okra and corn, and simmer until tender, about 10 minutes.
3. Season to taste with salt, black pepper and hot pepper sauce and serve.

Makes 8 servings.