Okra & tomatoes
Yield: 8 Servings
Ingredients:
- 8 sl Hickory-smoked bacon -(thick slices)
- 1 md Onion chopped (~3/4 cup)
- 1 lb Fresh okra trimmed
- 5 Vine-ripened tomatoes -peeled and quartered -OR
- 1 cn Tomatoes quartered -with their juice (1 1/2 lb)
- 1 Fresh hot pepper or
Instructions:
-cayenne pepper to taste Dry white wine or -chicken stock Chopped fresh herbs of -your choice for garnish Cook the bacon in a cast-iron skillet over medium heat until it is uniformly crisp. Remove from the skillet and set aside to drain. Add the onion to the bacon grease and cook until the onion begins to become transparent about 5 minutes. Add the okra and continue cooking until the okra begins to glisten with moisture. Add the tomatoes and pepper and lower the heat. Simmer uncovered until the okra and tomatoes are stewed evenly stirring occasionally and adding wine or stock to the pan if necessary to keep the mixture soupy. Serve over white rice steamed in chicken stock and harnish with fresh herb of your choice and the reserved bacon crumbled. Serves 6-8.
