1/4 tsp. allspice
3 whole cloves
1 c. corn kernels
1 diced green pepper
1 c. cooked lima beans
1 1/2 c. sliced okra
1 chopped onion
1 tsp. salt
2 c. diced tomatoes
4 c. vegetable stock
water for sautéing

“Sauté” onion, green pepper and cloves in a dry nonstick pan until soft(use medium heat). Add water as necessary to prevent sticking. Remove cloves.

Put onion mixture, tomatoes, vegetable stock, lima beans, corn, okra, salt and allspice in a Crock-Pot.

Cover and cook on high for 6 hours (or on low for 8 to 10 hours).


Add a little salt to the onions as they cook, to draw water out of them and make them less likely to stick.

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