Description
This classic Southern dish features stewed okra and tomatoes cooked with crispy bacon, fragrant onions, and garlic, finished with a touch of apple cider vinegar and Worcestershire sauce for enhanced depth of flavor. Perfect as a comforting side or a light main, it’s a delicious way to enjoy fresh or frozen okra in a hearty, home-cooked meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 small Vidalia onion, diced
- 2 cloves garlic, minced
- 2 cups fresh or frozen okra, stems trimmed and cut into ½-inch pieces
Canned Goods and Seasonings
- 2 (14.5 ounce) cans diced tomatoes, not drained
- 1 tablespoon sugar
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- 1 dried bay leaf
- ½ teaspoon apple cider vinegar
- ½ teaspoon Worcestershire sauce
- Salt and pepper, to taste
Meat
- 3 slices thick-cut bacon, diced
Instructions
- Cook the bacon: In a large skillet or Dutch oven, cook the diced bacon over medium heat until it starts to get crispy and the fat is rendered, about 5 minutes. This will release flavorful bacon fat that will be the base for the dish.
- Sauté onion and garlic: Add the diced Vidalia onion and minced garlic to the skillet with the bacon. Sauté together for an additional 5 minutes until the onions become translucent and fragrant, blending well with the bacon flavor.
- Add tomatoes and seasonings: Stir in the canned diced tomatoes with their juices, sugar, fresh thyme leaves (or dried thyme), dried bay leaf, apple cider vinegar, and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan by scraping up any browned bits from the bottom to add depth and richness. Reduce the heat to low and let the mixture simmer uncovered for 10 minutes to develop flavor.
- Add the okra and simmer: Add the fresh or frozen okra to the tomato mixture, cover with a lid, and simmer gently. Stir occasionally to prevent sticking and ensure even cooking. Cook until the okra is tender, approximately 10-12 minutes for fresh okra or 7-8 minutes if frozen.
- Finish and serve: Remove the bay leaf from the stew. Taste and season with salt and pepper as desired. Serve immediately as a flavorful side dish or a light main course.
Notes
- Stewed Okra and Tomatoes is a classic Southern dish famous for its savory bacon, tangy tomatoes, and tender okra combination.
- You can substitute fresh tomatoes for canned if preferred. Use about 4 ripe medium tomatoes, diced, and add a splash of water or tomato juice to maintain liquid.
- Adjust cooking times slightly based on the freshness of the okra and personal texture preference to avoid sliminess common with overcooked okra.
- This dish pairs well with cornbread, rice, or as a side to grilled meats and other Southern favorites.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 126 kcal
- Sugar: 6 g
- Sodium: 317 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 12 mg
