Stewed Okra and Tomatoes

2 tablespoons bacon fat (substitute olive oil for a vegetarian option)
1 tablespoon minced garlic
1 cup diced onions
6 cups fresh okra, sliced ½ inch thick
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 cups seeded small-dice tomatoes
2 teaspoons fresh oregano, chopped
1½ teaspoons red pepper flakes
1½ teaspoons Tabasco hot sauce
1½ cups Dark Chicken Stock (substitute vegetable stock for vegetarian alternative)

In a medium saucepan over medium heat, heat the bacon fat and sauté the garlic and onion until transparent, about 3 minutes. Add the okra, season with half of the salt and black pepper, and sauté, stirring approximately 7 minutes. Decrease the heat to low, stir in the tomatoes, and continue stirring until the tomatoes begin to break down. Add the oregano, red pepper flakes, Tabasco, and chicken stock and simmer over low heat, stirring occasionally, until the okra is completely tender, 20 to 25 minutes. If it begins to dry up, add water as needed to maintain a thick consistency while cooking. Serve immediately.

* For a nice vegetarian meal serve over white rice.

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