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Stewed Okra with Tomatoes and Bacon

Yield 8 servings (serving size: 1/2 cup)
This Creole favorite makes the most of summer produce. Stewing okra with tomatoes produces a saucy side that highlights okra's unique flavor and texture. The dish is tasty as is or ladled over white rice.

Ingredients

  • 2 bacon slices
  • 1 cup chopped Vidalia or other sweet onion
  • 1 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 4 cups sliced fresh okra (about 1 pound)
  • 2 cups chopped tomato
  • 1/2 cup water
  • 1 to 2 teaspoons hot sauce
  • 1 teaspoon cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 59
  • caloriesfromfat 32 %
  • fat 2.1 g
  • satfat 0.7 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 2.7 g
  • carbohydrate 8.8 g
  • fiber 3.1 g
  • cholesterol 3.3 mg
  • iron 0.8 mg
  • sodium 285 mg
  • calcium 59 mg

How to Make It

  1. Cook bacon slices in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon.

  2. Add 1 cup onion, green bell pepper, and garlic to drippings in pan, and sauté for 5 minutes or until tender. Add okra, chopped tomato, 1/2 cup water, hot sauce, vinegar, salt, thyme, and black pepper; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until okra is tender. Sprinkle with bacon.