½ cup onions, chopped

2 cloves garlic, chopped

2 cups tomatoes, chopped

1 tablespoon olive oil

1 cup okra, sliced into ¼”-thick rounds

½ cup vegetable broth

2 cups rice, cooked

1 cup canned black beans, heated

In a medium saucepan, sauté the onions and garlic in oil for 5 minutes. Add the okra, tomatoes, and the broth. Cook for 15 to 20 minutes. Season with salt and pepper to taste. Serve hot over the rice and beans. Makes 2 servings.