Description
A classic Southern dish of stewed okra and tomatoes flavored with crispy bacon, sautéed onion, garlic, and a touch of apple cider vinegar and Worcestershire sauce. This comforting, flavorful side dish is perfect for showcasing fresh or frozen okra simmered with diced tomatoes and aromatic herbs.
Ingredients
Scale
Main Ingredients
- 3 slices thick-cut bacon, diced
- 1 small Vidalia onion, diced
- 2 cloves garlic, minced
- 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
- 2 cups fresh or frozen okra, stems trimmed and cut into ½-inch pieces
- Salt and pepper, to taste
Instructions
- Cook 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.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the bacon in the skillet and sauté together for another 5 minutes until the onion is softened and translucent.
- Add Tomatoes and Seasonings: Stir in the canned diced tomatoes with their juices, sugar, thyme, dried bay leaf, apple cider vinegar, and Worcestershire sauce. Use the tomato juices to deglaze the pan by scraping up any browned bits from the bottom. Reduce the heat to low and let the mixture simmer uncovered for 10 minutes to blend flavors.
- Add Okra and Simmer: Add the fresh or frozen okra to the pot, cover with a lid, and continue simmering on low heat, stirring occasionally. Cook until the okra is tender—about 10 to 12 minutes for fresh okra or 7 to 8 minutes if frozen.
- Finish and Season: Remove the dried bay leaf, then season the stew with salt and pepper to taste. Serve immediately as a warm, flavorful side dish.
Notes
- Stewed Okra and Tomatoes is a beloved Southern classic with a rich combination of smoky bacon, sweet onion, and tangy tomatoes.
- Use fresh or frozen okra based on availability—adjust cooking times accordingly.
- If using fresh tomatoes instead of canned, chop them finely and include their juices for best flavor and moisture.
- Adjust sugar based on the sweetness of the tomatoes to balance acidity.
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
