INGREDIENTS:
- 2 1/2 cups (625 mL) white pea beans, soaked and drained
- 3 cups (750 mL) chicken broth
- 1/2 cup (125 mL) diced cooked ham or smoked sausage
- 2 stalks celery, diced
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) pepper
- 1 bay leaf
- 1 tsp (5 mL) thyme
- 1 tsp (5 mL) Worcestershire sauce
- 1 can (19 oz) tomatoes
- 1 can (5 1/2 oz) tomato paste
- 1 tbsp (15 mL) dry mustard
- 1 (300g) pack frozen okra, partly thawed and sliced
- 1 cup (250 mL) medium-sized shrimp, fresh or thawed frozen
- 2-3 drops hot pepper sauce (optional)
DIRECTIONS:
- In a large saucepan combine beans with broth. Cover and bring to boil. Reduce heat, simmer 45 minutes until beans are tender.
- Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15 to 20 minutes.
- Bring to boil; add okra and cook 6 to 8 minutes. Stir in shrimp, cook 3 to 4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.
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