Time 35m Yield 3 to 4 servings Number Of Ingredients 5 Steps:
In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes. Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.
Time 40m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat. Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.
Time 20m Yield 1 serving(s) Number Of Ingredients 5 Steps:
In a small frypan, cook bacon til almost crisp. Add okra and saute for about 2 minutes. Add water to pan, lower to low heat, cover and simmer for 10 minutes.
Time 30m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
In a large pan, cover okra with water, add butter, soda and baking powder. Bring to a boil and then simmer for approximately 10 to 15 minutes.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Sautee bacon and onions in a large frypan. Add okra and tomatoes. Turn heat on low and cook until okra is tender.
More about “stewed okra recipes”
Time 1h Yield 2 Number Of Ingredients 7 Steps:
Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes. Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.
