Okra & Tomatoes

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Okra, a.k.a gumbo, is a common element of regional Southern cooking that's not been fully adopted by the rest of the country. It's often associated with Creole dishes, but is common throughout the South, really. Okra is a tropical vegetable that does best where there is less chance of frost during the growing season, which helps explain its relative rarity in other parts of the U.S. The edible portions are the seed pods. It's easy to cook okra badly, resulting in a slimy mess. That's why some people cook it once, then give up on it. If you're frying okra in a cornmeal batter, make sure to get the oil hot enough. If you're using it in a stew, make sure to cook it long enough.

INGREDIENTS
2 cups sliced okra
2 cups diced tomatoes
1/2 cup diced onion
​4 slices bacon
1/2 tsp mild hot sauce
1/4 cup water
Salt and pepper

DIRECTIONS
​In a Dutch oven or deep frying pan, cook bacon halfway through. Add onions and saute then. Then add tomatoes, okra, hot sauce and water. (Include 1 bay leaf, optional.) Bring to a simmer for 30-45 minutes. Cook this dish SLOWLY, stirring occasionally so it does not burn.

​Serves 6 people