Creole Okra And Tomatoes
|Fresh okra/2 packages (10 ounces each) sliced frozen okra||1 Pound, trimmed and sliced 1 -inch thick to make 4 cups|
|Fresh okra/2 packages, 10 ounces each sliced frozen okra||1 Pound, trimmed and sliced 1 inch thick to make 4 cups|
|Lean bacon slices||2|
|Lean bacon slice||2|
|Yellow onion||1 Medium, thinly sliced|
|Sweet green pepper||1 Medium, cored, seeded, and chopped to make 1 cup|
|Sweet green pepper||1 Medium, cored, seeded and chopped to make 1 cup|
|Canned peeled tomatoes||16 Ounce, drained and chopped, with liquid reserved (1 can)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme leaves||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Black pepper salt||1⁄4 Teaspoon|
|Hot red pepper sauce||1 Dash|
1. Half-fill a large saucepan with cold water; bring to a boil over high heat. Stir in the okra, cook for 3 minutes, and drain well.
2. In a 12-inch nonstick skillet, cook the bacon over moderate heat for 5 minutes or until crisp, then transfer to paper towels and crumble. Pour off all but 2 teaspoons of the drippings. Lower the heat, add the onion and green pepper, and saute for 5 minutes or until tender.
3. Stir in the tomatoes and their liquid with the remaining ingredients. Cover and simmer, stirring occasionally, for 10 minutes. Return the okra to the skillet, cover, and simmer 5 minutes longer or until tender. Sprinkle the bacon on top. Serve with Southern-Fried Steak.