Then add the canned tomatoes and tomato juices, bay leaf, chicken base, and 1 cup of water. Get the Complete (Printable) Stewed Okra and Tomatoes Recipe Below. Once the onions are soft, add in the okra pieces. Meanwhile, toss the okra again in the vinegar solution. Saute the onions and garlic for 3 to 4 minutes to soften. Then add the onion and garlic to the bacon fat. Browned the bacon for 3 to 5 minutes, until crispy. Move the bacon around the pan with a wooden spoon, breaking the pieces apart. Set a large 6-quart saucepot (or dutch oven) over medium heat. Toss the chopped okra in the vinegar solution and allow it to rest while you prepare the rest of the ingredients.Ĭhop the bacon, onions, and garlic. Add 1 cup of vinegar to the bowl along with 1 cup of water. How to Make Stewed Okra and TomatoesĬut the whole okra into pieces and place it in a large bowl. Pro Tip: We love using fresh okra for this okra and tomatoes recipe because it creates textural diversity in a dish, however you can use frozen chopped okra as well. Canned diced tomato – I prefer no salt added.Make it for a big family meal or as a potluck veggie side dish that is sure to get rave reviews! Ingredients You Need Start to finish the stew is easy to prepare in just over 30 minutes. (Then the acid in the canned tomatoes also reduces the jelly consistency to create a lovely texture.) So you get all of the delicious earthy, summery flavor without any unpleasant texture. Okra pods are often associated with a strange jelly consistency that seeps out of the okra once it’s cut… We like to soak the okra in vinegar-water before cooking to eliminate a large portion of the goo. I promise, this recipe will make even the most okra-adverse person happy. It’s a mixture of bacon, onions, canned tomatoes, and okra, stewed together into a chunky irresistible side dish to serve with all your favorite southern foods! This simple Okra and Tomatoes Stew recipe is a popular dinner staple in the south. Although easy to make, stewed okra and tomatoes is hearty, comforting, and so deeply flavorful! Why We Love this Okra Recipe You can find a copy on Amazon.Okra Stew Recipe – This classic southern side dish is a combo of fresh okra (or frozen okra) with simple pantry staples. It has 75 easy Southern recipes you can make most of them in around a half-hour. If you’d like an awesome recipe for fried okra, check out The Southern Air Fryer Cookbook. Have you tried okra? What are some of your favorite ways to cook it? *Want a vegan version? Replace the beef broth with vegetable broth. *Spice it up! Add 1 tablespoon of red pepper flakes when you add the salt and pepper. *This dish is naturally allergy-friendly. Each will give the dish a different flavor. You can use your choice of rice instant, yellow, basmati, long-grain, or wild. *Want to make it a main dish? Stir in 2 cups cubed, cooked ham while simmering. Simmer for 10 minutes, stirring occasionally, until the liquid is reduced and slightly thickened. Cook for five minutes, stirring constantly, until the onion is tender, the garlic is fragrant, and the okra and tomatoes begin to shrivel. In a large skillet, over high heat, add the okra, tomatoes, onion, and garlic.Stir it and let it simmer for ten minutes. When the onions are soft and the okra and tomatoes begin to shrivel, reduce the heat to simmer and add the beef broth. You’ll want to stir it constantly during that time to keep it from sticking. Saute it on high for five minutes until the colors start to blend. Throw it all into the skillet with a little bit of oil-your choice, vegetable or olive, and top it with some salt and pepper. If you’re using large tomatoes, chop them into quarters. I used cherry tomatoes chopped in half, but you can use any type. Add in some minced garlic, chopped onion- don’t worry about chopping it too finely- and some tomatoes. Avoid pods that are longer than 4 inches because they are usually too hard to eat. Cut the tops and tails off the okra (stems and tips) and slice them in 1” pieces. It will be ready to eat-from prep to serving- in less than 30 minutes. This is a simple recipe, using only 7 ingredients, including salt and pepper. Once I’ve gathered them, I put them to good use in recipes like my Stewed Okra and Tomatoes. The sneaky pods continue to allude me several reaching an oversized 4 to 6 inches before I discover them lurking amidst the weeds that continually spring up. I’ve struggled to harvest them while they’re still young and tender. This year our garden has produced masses of the stuff. I hate the prickly feel of the pods as I wrestle them from their stalks in my garden. I love the crisp texture and crunchy coating it has when fried. Okra has been both a friend and a foe to me.
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