Southern Okra and Tomatoes

By Becky Jo

A southern favorite, okra is sliced and cooked in bacon drippings, then stewed with Vidalia onion, garden tomatoes and a can of Rotel tomatoes for a little kick.

Ingredients

• 3 slices of bacon
• 1 pound of okra, fresh or frozen, sliced
• 1-1/2 cups of chopped Vidalia or other sweet onion
• 2 large tomatoes, chopped
• 1 can of mild Rotel diced tomatoes, drained, optional
• 1 large clove of garlic, minced
• 1/2 teaspoon of granulated sugar
• Kosher salt and freshly cracked black pepper, to taste
• Cajun seasoning, like (Slap Ya Mama), to taste

Details

Preparation time 15mins
Cooking time 20mins
Adapted from deepsouthdish.com

Preparation

Step 1

Heat a cast iron skillet over medium high heat and cut the bacon into the skillet. Cook until crisp, remove the bacon and set aside. Reduce heat to medium and add the sliced okra (if frozen you do not need to thaw) to the bacon drippings and stir fry, turning occasionally, for about 5 minutes. Add the onion and cook another 5 minutes, stirring occasionally. Add in the tomatoes, Rotel, garlic, sugar, salt, pepper, Cajun seasoning and reserved bacon. Give it a stir, cover and let cook for about 15 to 20 minutes, or until veggies are tender. Taste and adjust seasonings as needed.

Serve immediately. Very good as a side dish, or as a main course served over rice.

Source: http://deepsouthdish.com