So southern and so creole. This method of preparing okra is like a stew. It makes a hearty side or a complete meal if served over rice. Quick, easy and all fresh ingredients from the Farmer’s Market when summer tomatoes and okra are abundant. I have even served this stewed okra and tomatoes for breakfast with my almost nearly perfect biscuits!
Okra and Tomatoes
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
Ingredients
- 3 slices of bacon, sliced into strips (substitute another oil to sauté vegetables if you prefer a vegetarian version)
- 3-4 cups of okra, sliced into thin rounds
- 2-3 ripe tomatoes, seeded and roughly chopped
- 1 large onion, minced
- 2 cloves of garlic, minced
- ½ cup water
- 1/2 tsp thyme
- pinch of cayenne
- salt and pepper to taste
Instructions
- Slice bacon into small strips. Place in a heavy cast iron dutch oven or large skillet that has a lid. Cook until browned and then remove from pot.
- Add sliced okra, chopped onions and garlic and cook over medium heat, stirring constantly until okra is no longer stringy or slimy. Add chopped tomatoes. Stir and combine with other vegetables.
- Then add ½ cup water and remainder of spices. Combine, bring to a steady simmer, cover pot, and continue cooking until tender. You will have to taste it to determine when the okra is soft enough and as you like it. Serve as a summer side dish or over rice.
- Servings : 4-6
- Recipe Type : All Recipes, Mains, Vegetable Dishes & Sides, vegetarian
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