Stewed Okra and Tomatoes

stewed okra

Use the juiciest tomatoes you can find 
to help create the delectable broth of 
this comforting stewed okra.

Stewed Okra and Tomatoes
Yields: 6 servings
  • 4 slices bacon
  • ⅔ cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 pound fresh okra, cut into ½-inch-thick slices
  • 3 medium tomatoes, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons firmly packed light brown sugar
2 tablespoons distilled 
white vinegar
  • Hot cooked rice, to serve
  1. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet.
  2. Add onion to skillet; cook until softened, about 4 minutes. Add garlic; cook for 1 minute. Add okra, tomatoes, salt, and pepper; bring 
to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until okra is tender, about 20 minutes. Stir in brown 
sugar and vinegar. Sprinkle
with cooked bacon. Serve
 over hot cooked rice.



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