2 tablespoons vegetable oil
2 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1 teaspoon brown sugar
1 (14oz) can petite diced tomatoes
1 1/2 cups beef broth, divided
1 teaspoon cornstarch
1 (20oz) can Luck’s® Southern Style Navy Beans
1 (10oz) package frozen sliced okra or fresh sliced okra
In large saucepan or Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook 8 to 10 minutes or until softened, stirring occasionally. Stir in garlic, salt and brown sugar. Cook 30 seconds. Stir in tomatoes and 1 1/4 cups of the broth; bring to a boil. Reduce heat. Cover; simmer 15 minutes or until vegetables are tender.
In small bowl, whisk remaining 1/4 cup broth and cornstarch. Stir into vegetables. Add beans and okra. Bring to a boil; reduce heat. Simmer 2 to 3 minutes or until okra is tender.