Amazing Okra Recipe: This Easy Okra Recipe With Stewed Tomatoes, Bacon & Onion Is Going to Heaven by Donna John
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Why is this okra recipe going to heaven? Because you cook the hell out of it. Growing up, we ate this okra dish, but my grandma cooked it for less time. The okra was crisper, tomatoes brighter. I found out that if you cook it longer, the maillard reaction turns the dish a mahogany color and creates a deep, rich flavor. This is my favorite way to eat okra, and it's worth the extra minutes of cook time.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 45 minutes
Total Time: 35 to 50 minutes
Servings: 4
Ingredients
- 1 - 1 1/2 pounds okra, tops trimmed and sliced into rounds
- 5 - 6 slices bacon, chopped (I used maple bacon)
- 1 onion, chopped
- 1 can (14 ounces) stewed tomatoes (not drained)
Here's how to make it:
Cook the bacon in a skillet until crisp.
Add the onion and okra. Cook, stirring, about 2 minutes. Season with salt and pepper.
Add the tomatoes with their juice. If the tomatoes are big, I cut them up with kitchen shears. Season with salt and pepper.
Cook over medium heat, stirring often, until the dish develops a deep mahogany color. Taste and add more salt and pepper, as needed.
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