Stewed Okra with Tomatoes and Bacon

1 Review
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8 servings (serving size: 1/2 cup)
By Joy Zacharia
June 2008
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 59
  • Caloriesfromfat 32%
  • Fat 2.1g
  • Satfat 0.7g
  • Monofat 0.9g
  • Polyfat 0.3g
  • Protein 2.7g
  • Carbohydrate 8.8g
  • Fiber 3.1g
  • Cholesterol 3.3mg
  • Iron 0.8mg
  • Sodium 285mg
  • Calcium 59mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

foodlover2's Review

foodlover2
May 31, 2009
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.