Nestled in the warm embrace of Southern tradition, the delightful okra and tomatoes dish takes me right back to summer suppers on Mama’s porch. This dish has its roots deep in the heart of Southern cooking, where okra, brought over from Africa, found a home among the vine-ripened tomatoes in the fertile soil of our bountiful land. The marriage of okra’s slight grassy flavor with the tangy sweetness of tomatoes creates a melody as sweet as a Georgia sunrise. The addition of bacon, with its smoky whispers, is a hat tip to the Southern love affair with all things pork. This dish may not be fancy, but it sure feeds the soul. It’s perfect for those who seek comfort in the rich tapestry of flavors that can only be spun in a Southern kitchen.
Serve this hearty Southern Okra and Tomatoes alongside a mound of creamy stone-ground grits or a fluffy biscuit to sop up all that savory goodness. It’s the perfect companion to fried chicken or pork chops if you’re hankering for a meatier meal.
Recipe Name: Southern Okra and Tomatoes with Bacon
Servings: 4
Ingredients:
– 4 strips of thick-cut bacon, diced
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 lb fresh okra, sliced into 1/2 inch pieces
– 2 cups ripe tomatoes, chopped (or a 14.5-ounce can of diced tomatoes, undrained)
– 1/2 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
– A pinch of cayenne pepper (optional, for a little kick)
– Chopped fresh parsley for garnish (optional)
Directions:
👇 Keep reading to know mor, click Next 👇<!–nextpage–>1. In a large skillet, cook the diced bacon over medium heat until it’s just crispy. This will lay down a scrumptious foundation of flavor.
2. Use a slotted spoon to transfer the bacon to a paper towel, but leave that precious bacon grease in the skillet, honey.
3. Toss the onion into the skillet and sauté it until soft and translucent, letting it soak up all the bacon’s love.
4. Stir in the garlic and cook for just a minute more – you’re looking for that perfume that lets you know it’s ready, without letting it burn.
5. Now, time to introduce the okra to the skillet, stirring it around with the onions and garlic, letting it cook until it’s just tender but still has some fight to it – about 5 to 7 minutes.
6. Add the tomatoes, salt, black pepper, and that optional pinch of cayenne if you’re up for a little adventure. Let it all simmer together until the tomatoes break down and the okra is completely comfortable, about 15 minutes.
7. Finally, sprinkle the cooked bacon back into the skillet and give it a good stir to reignite the flavors.
8. Serve it warm, garnished with fresh parsley if you desire, and watch as it comforts and nourishes, just like a Southern hug.
Variations & Tips:
Now, sugar, this is a recipe that allows for some play. If you’ve got corn fresh off the cob, throw some in there with the okra to add a bit of sweetness and texture. And if bacon isn’t your thing or you’re looking to lighten it up, a splash of olive oil can stand in for the bacon grease.
For my vegetarian kin, leave out the bacon and use a smoky seasoning like smoked paprika to echo that depth of flavor. And don’t forget that okra is nature’s thickener, so if you like your dish a little less stewy, cook it a bit less; for a thicker stew, let it go a little longer. Enjoy, y’all!
ADVERTISEMENT
