Stewed Okra
 
Makes 6 to 8 servings
Ingredients
  • 6 slices center-cut bacon, chopped
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 tablespoon minced garlic
  • 1 pound fresh okra pods, trimmed and cut crosswise into ½-inch-thick rounds (4 cups)
  • 2½ cups chopped plum tomatoes
  • ½ cup water
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon crushed red pepper
  • 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • Hot cooked rice, to serve
  • Garnish: crushed red pepper
Instructions
  1. In a 12-inch enamel-coated cast-iron braiser, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in braiser.
  2. Add onion, bell pepper, and celery to braiser; cook, stirring frequently, until softened. Add garlic; cook for 1 minute, stirring frequently. Add okra, tomatoes, ½ cup water, thyme, bay leaf, salt, black pepper, and red pepper; increase heat to medium-high. Cook, stirring occasionally, until tomatoes have softened and released their juices, about 10 minutes. Reduce heat to medium-low; cover and cook until okra are tender, 5 to 8 minutes more. Stir in brown sugar and vinegar. Top with bacon. Serve over hot cooked rice. Garnish with red pepper, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/stewed-okra/