Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

59 calories; calories from fat 32%; fat 2.1g; saturated fat 0.7g; mono fat 0.9g; poly fat 0.3g; protein 2.7g; carbohydrates 8.8g; fiber 3.1g; cholesterol 3.3mg; iron 0.8mg; sodium 285mg; calcium 59mg.
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