Okra is one of the many foods from the South that I adore. I enjoy buying large quantities of okra during the summer when it is available fresh at farmer’s markets in Texas so that I can prepare this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 slices bacon
- ½ onion, chopped
- 1 clove garlic, minced
- 1 hot chile pepper, seeded and chopped
- 1 (16 ounce) can diced tomatoes, drained and juice reserved
- 1 sprig fresh thyme
- salt and ground black pepper to taste
- 2 cups trimmed okra
- 2 tablespoons chopped fresh parsley
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Crumble bacon into a bowl.
- Add onion and garlic to skillet over medium heat; cook and stir until soft and translucent, about 5 minutes. Add hot pepper and cook until tender, about 3 minutes more. Add drained tomatoes; season with thyme, salt, and pepper. Bring to a simmer over medium heat and cook 5 minutes more.
- Add okra and enough reserved juice from tomatoes to cover. Simmer, covered, until okra is tender, about 15 minutes.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 329 mg |
| Sugars | 5 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
What a great base recipe to start with and make it your own! All of the ingredient amounts were spot on. I did not use the bacon and substituted garlic olive oil to saute the onions. I added some diced red pepper and left out the hot pepper. I used fresh instead of canned because we have so many heirloom tomatoes. My husband loved it and asked that we add this to the keeper file!!! Thank you for a great recipe!