Recipe information
Yield
serves 4 to 6
Ingredients
1
/2 tablespoon salt
1
/2 pound tender fresh okra, rinsed and drained
1
/4 cup canola oil
1
medium yellow onion, chopped
1
medium green bell pepper, cored, seeded, and chopped
2
slices bacon, chopped
One 14 1/2-ounce can diced tomatoes, drained
2
packets artificial sweetener (optional)
1
/2 teaspoon ground black pepper
Need to make a substitution?
Preparation
Bring a medium saucepan of water to a boil over high heat. Add 1 teaspoon of the salt and the okra, and boil until tender, 8 to 10 minutes, then drain. As soon as the okra cools enough to handle, remove the stems and cut into chunks. In a large skillet, heat the oil over medium-high heat for about 2 minutes, then add the onion, bell pepper, and bacon. Sauté until the onion is lightly browned, about 2 minutes. Add the tomatoes, reduce the heat to medium-low, and cook 5 minutes. Add the okra, artificial sweetener, if desired, black pepper, and the remaining 1/2 teaspoon salt. Cook for 5 minutes more to heat through.