Stewed Okra with Tomatoes and Bacon

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.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

Joy Zacharia,

Cooking Light

June 2008
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