Summer Stew with Navy Beans and Okra

• 1 cup dried navy beans (about 7 ounces), picked over and rinsed
• 2 bay leaves
• 2 garlic cloves, peeled, plus 1/2 teaspoon minced garlic
• Salt
• 1 teaspoon vegetable oil
• 1 thin slice of bacon (about 1 1/2 ounces), finely chopped
• 1/2 medium onion, finely chopped
• 2 cups vegetable stock or water
• 2 teaspoons minced fresh thyme
• 1 1/2 cups fresh or thawed frozen corn kernels
• 1 cup thickly sliced fresh or thawed frozen okra (about 5 ounces)
• 3 medium tomatoes, seeded and coarsely chopped
• Freshly ground pepper

1. Put the beans in a bowl, cover with water and let soak overnight.
2. Drain the beans, put them in a medium saucepan and add the bay leaves, garlic cloves and 1 1/2 quarts of water.
3. Bring to a boil, then reduce the heat to moderately low and cook, partially covered, until tender but not mushy, about 1 hour.
4. Season with salt about 10 minutes before the beans are done.
5. Drain the beans and discard the bay leaves and garlic.
6. Heat the oil in a medium saucepan.
7. Add the bacon and cook over moderate heat until just crisp; pour off any excess fat.
8. Add the onion and minced garlic and cook, stirring, until softened, about 2 minutes.
9. Add the beans, vegetable stock and thyme and simmer over moderately low heat until the liquid is reduced by two-thirds, about 15 minutes.
10. After 10 minutes, add the corn and okra and cook until tender.
11. Stir in the tomatoes and cook until slightly softened, about 1 minute.
12. Season with salt and pepper and serve.

beans, bay leaves, garlic, salt, vegetable oil, thin slice, onion, vegetable stock, thyme, corn kernels, okra, tomatoes, freshly ground pepper

Taken from www.foodandwine.com/recipes/summer-stew-with-navy-beans-and-okra (may not work)