Stewed Okra with Tomatoes
Stewed Okra with Tomatoes is a universal preparation down south; households from Key West to Deep Ellum are making it right now as you read this recipe. This is comfort food, filling and mildly spiced, to be eaten alongside more assertive dishes. If you’re not a fan of okra slime, you can rest easy: it completely disappears as the vegetables are stewed. Makes 4 serving.
Ingredients:
2 c okra, stems removed and cut crosswise into ½ inch pieces
2 T bacon fat or neutral cooking oil
½ c chopped onion
½ c chopped celery
10-oz can RO-TEL Original Diced Tomatoes and Green Chilies* OR 14.5-oz can stewed tomatoes and ½ jalapeño, seeds and veins removed and coarsely chopped
½ c water (omit if using the larger can of stewed tomatoes vs RO*TEL)
Pinch of dried cumin (optional)
½ t salt (or more if needed)
½ t ground black pepper
Method: sauté onion and celery until limp; add other ingredients. Simmer 25 minutes until okra is soft. Finished product should be moist but not soupy; check after a few minutes and take the cover off the pot if there’s too much liquid, or add water if it is getting dry. Serve warm; tastes at least as good the next day.
*Not a product plug. RO-TEL tomatoes are a very popular southern ingredient but plain tomatoes with a bit of chile makes an okay substitute.
I have been cooking okra like this for decades. I often add a big splash of Worchestershire sauce finish the dish. If it is just for me I add hot peppers. For company I leave out the hot peppers. If I desire a more Asian touch instead of Worchesteshire sauce I use dark sesame oil. Nice recipe.
I have even made it and then melted a little bit of jalapeno jack cheese into it to make it an lunch rather than a side dish….
Amazing how much you can do with this simple dish, thanks. I was reminded I did my own variation–taking advantage of fresh ripe tomatoes–in the “related posts” above.
Looks great. I recently got some baby okra and roasted (400°) after slicing lengthwise along with onions (NYT recipe). Nice change from the usual with tomatoes. Toss with olive oil, added mint before serving. Love okra!
Nice. I still have some okra and will try this tonight!