okra and tomatoes
(1)
A deep South favorite when cooked right.
read more
(1)
yield
8 serving(s)
prep time
5 Min
cook time
35 Min
Ingredients For okra and tomatoes
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1 candiced tomatoes (14.7 oz)
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2 bagfrozen chopped okra
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1 mdyellow onion diced
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1/2 tspsalt
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1/2 tspred pepper flakes
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5 slicebacon, uncooked
How To Make okra and tomatoes
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1Use a large saute' (frying pan, 12-14 inches diameter). Must have a larger surface to "dry out" okra to prevent slimy texture.
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2Dice the onion, should result in at least 1 cup. Cut bacon into 1 inch strips.
Drain diced tomatoes. -
3-Place bacon in saute' pan, turn heat up to medium high, Cook bacon until it becomes translucent and gives off some of its oil.
-Add the onion on top of the bacon.
-Add the red pepper flakes.
-stir the ingredients together until the onions are translucent and beginning to soften.
- Add both packages of frozen okra and turn heat to high. Cook for 5 minutes insuring the bottom is not burning by turning the mixture in the pan.
-Pour in the well drained diced tomatoes--object is to have as little extra liquid as possible so the mixture doesn't stew in juices and get slimy. Blend in tomatoes.
-Remainder of cooking time is spend turning the mixture to prevent burning. As it gets closer to done the "sizzle" sound will become more pronounced.
-Add salt, turn the mixture until it looks dry.
-Taste and adjust with salt and additional red pepper flakes to suit your taste. -
4Serve as a side dish or main dish over rice.
Reheats nicely.
For Vegetarian style, use 2 tablespoons of Canola oil in place of bacon. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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