Trahana and Okra Stew
A healthy and tasty recipe with okra straight from Crete.With okra there is a characteristic "goo" or slime when the seed pods are cooked. While many people enjoy okra cooked this way, others prefer to minimize sliminess; keeping the pods intact and cooking quickly help to achieve this.
1 cup of extra-virgin olive oil
2 large onions, finely chopped
2 pounds of fresh okra, soaked in vinegar, rinsed, and trimmed
1 1/2 cups of chopped plum tomatoes
Salt and pepper to taste
2/3 cup of trahana
1. Heat the olive oil in a large wide pot and saute the onions over medium-low heat until wilted, about 10-12 minutes. Add the okra and toss to coat. Add the tomatoes, season with salt and pepper and add three cups of water, or enough to cover the beans by one inch. Cover and simmer over low heat for one and a half hours, adding additional water to the pot if necessary, to keep the beans moist.
2. About fifteen minutes before removing from heat, check the liquid contents of the pot. Add additional water (enough to cover the beans by a half inch), and as soon as it starts to simmer, add the trahana and stir to combine. Simmer for about fifteen minutes. Remove, cool, and serve.
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