Stewed Okra and Tomatoes
This Stewed Okra and Tomatoes recipe is straight from my roots, Southern comfort in a pot, the kind of dish that takes me right back to my great-grandmother’s kitchen. If you grew up with this one, you already know how good it can be when it’s seasoned right and simmered slow. And if it’s your first time making it, don’t worry, I’ve got you. You don’t need anything fancy here, just one pot and a few fresh or frozen ingredients.
Servings 6
Calories 61kcal
Equipment
Ingredients
- 3 slices bacon, chopped into pieces
- ½ cup chopped onions
- 3 cups frozen or fresh chopped okra
- 14.5 oz canned diced tomatoes
- ½ teaspoon Creole Seasoning
- salt and pepper to taste
Instructions
- Cook the bacon in a skillet on medium-high heat. Cook the bacon until crisp and remove the bacon and set aside.
- You can drain the fat from the bacon if you wish or leave it. I reserve at least a teaspoon of fat. Add the onions to the pan and saute for 3-4 minutes until fragrant.
- Add in the okra, diced tomatoes, and all of the seasonings. Stir.
- Reduce the heat to medium-low and cover the pot. Simmer for 15-20 minutes until the okra is soft.
- Open the pot and add the cooked bacon. Stir.
Video
Notes
Feel free to omit the bacon if you would like a vegetarian dish.
The cook time remains the same for both fresh and frozen okra.
Nutrition
Serving: 1serving | Calories: 61kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g