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.
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
How to Make It
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.
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.
Delicious and simple to make. I used smoke-dried tomatoes in a bit of olive oil instead of bacon, and it turned out delicious. Also subbed a pinch of sugar for the hot sauce; I think it gives the dish more balance. I recommend you WAIT to put the tomatoes in, they cook down to nothing if you simmer them with the okra the whole time.
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