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Stewed Okra and Tomatoes Print Email


1 lb. fresh okra
1/2 pound bacon, chopped
olive oil as needed
1 onion, coarsely chopped
1 green pepper, chopped
28 oz can of whole San Marzano Tomatoes
juice of 1/2 to 1 lemon
sugar, to taste
1 tsp. salt
1/2 tsp. pepper
1 tbsp. all-purpose flour
1 tbsp. butter or water

Cut stems from okra and cut into 1/2 inch slices. Cover with water, bring to a simmer and cook until almost tender, roughly 4-5 minutes; drain and rinse well with cold water, or shock in ice water. Do not overcook.

Meanwhile, chop bacon into thin strips and place in a large, heavy sauce or sauté pan over medium high heat. Add onions and green peppers, and a generous drizzle of olive oil – cooking until the onions and tender and the bacon is cooked.

Add tomatoes and chop with a spoon, and then add okra. Season to taste with lemon juice, sugar, salt and pepper. Optional – hot red pepper flakes, chile powder, or hot sauce. Simmer to marry ingredients – about 15 minutes.

Blend equal parts of butter and flour and crumble into simmering pot, cooking while stirring constantly to thicken. Serves 4.
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