- Level: Easy
- Yield: 3 to 4 servings
- Nutritional Analysis Per Serving (1 of 4 servings): Calories 169, Total Fat 11 g, Saturated Fat 4 g, Carbohydrates 13 g, Dietary Fiber 5 g, Sugar 5 g, Protein 7 g, Cholesterol 19 mg, Sodium 555 mg
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
- 4 slices bacon
- 1 onion, chopped
- 3 cups sliced okra
- 1 (14.5-ounce) can diced tomatoes
- Kosher salt and freshly ground black pepper
Instructions
- In a heavy-bottomed saut pan over medium-high heat, place the bacon. Cook until crispy. Remove and set aside. Add the onion and cook until soft, about 3 minutes.
- Add the okra and tomatoes, including the juice. Season with salt and pepper, then simmer for 15 minutes. If too thick, add water or chicken stock as needed.
About This Recipe
Whip up this timeless Southern stew of tender okra, juicy tomatoes, and smoky baconit's a comforting, one-pan wonder ready in under 40 minutes. Perfect for weeknights or casual gatherings, it captures fresh flavors with effortless steps.
Start with thick-cut bacon for rich drippings, then soften onions and add fresh (or frozen) okra for firm texture. Canned tomatoes bring acidity and moisture, while simmering releases okra's natural pectin for a velvety sauce. Pro tip: Pat okra dry before slicing to minimize slime, and garnish with crispy bacon crumbles.
Season boldly, taste, and tweakadd garlic, thyme, or jalapeos for flair. Make it a main with shrimp or sausage, or go veggie with olive oil. Pairs beautifully with cornbread or grilled meats. Leftovers keep 3 days in the fridge; freeze for later.
Celebrate summer's okra and tomato bounty with the Neelys' simple, soulful classic that delivers big taste and zero fuss. Fire up the pan and savor the South tonight!
