Okra and Tomatoes

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54321 Based on 6 Reviews

Servings: 4 servings
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

1 tablespoon peanut oil, for frying
1/4 pound bacon, chopped
1 tablespoon butter
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 teaspoon minced garlic
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
4 cups diced tomatoes, peeled and cored
1 cup water
1 tablespoon chicken base
4 cups sliced fresh or frozen okra
Salt and freshly ground black pepper
Serving suggestion: steamed white rice

Directions

In a large skillet, heat the oil over medium heat. Add bacon, butter, onion, green pepper and garlic. Saute until the vegetables are soft and the onions are translucent. Add seasoned salt, garlic powder, tomatoes, water, chicken base and okra. Bring to a boil. Reduce the heat and let simmer for 30 minutes stirring occasionally. Season, to taste, with salt and pepper.

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Reader Comments:

54321

My husband and I absolutely love this dish! It is a great dish to cook in the summer due to the abundance of garden fresh tomatoes and okra. We used tomatoes and okra that were found in our garden and he freshness in taste is evident. It is a one pot meal with easy clean up. As my husband would say, "minimal mess!" I would definitely recommend peeling the tomatoes and using fresh tomatoes. The first time I cooked this meal, I used tomatoes and didn't peel the skin and it was more meaty than I liked. The second time was 100% better!! Add it to your recipe box!

By Lesa Walker on August 01, 2011

54321

By Sywann on March 24, 2011

54321

PAULA, IAM FROM HINESVILLE GA AND MY GRAND PARENTS RAISED ME. I CAN NOT REMMBER HER MAKING BRUNSWICK STEW WITH CHICKEN. SHE MADE HERS WITH RABBEIT. MARGARET

By Anonymous on December 06, 2010

54321

Excellent...one of my favorite summertime dishes.

By kathysh2ga on July 20, 2009

54321

Excellent dish, especially served over Basmati or Jasmine rice and a dash of Louisiana hot sauce.

By ohp411 on July 17, 2009

54321

Outstanding... especially with fresh okra.

By Cita on July 02, 2009

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