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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 32%
  • Fat: 2.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 8.8g
  • Fiber: 3.1g
  • Cholesterol: 3.3mg
  • Iron: 0.8mg
  • Sodium: 285mg
  • Calcium: 59mg

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

Preparation

  1. 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. 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.
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