OKRA RECIPE
OKRA TOMATO STEW
INGREDIENTS
- 5-4 cups of ICAPP Okra.
- 4 slices of bacon cut into ½ inch pieces.
- 1 medium sweet-diced onion.
- 3 cloves minced garlic.
- 15 1 oz can of crushed tomatoes with basil.
- 14.5 1 oz can of diced tomatoes.
- 1 tablespoon apple cider vinegar.
- 4 1 oz can diced green chiles (mild or hot ).
- 2 medium bay leaves.
- 1 ½ teaspoon seasoned salt.
- ½ teaspoon black pepper OR crushed red pepper flakes.
- ½ teaspoon dried thyme OR oregano.
- 1 ½ cups chicken stock.
Directions
Directions:
- Slice okra and set aside.
- In a large 12-inch skillet cook bacon until crisp over medium-high heat. Remove bacon with a slotted spoon, reserve drippings in skillet.
- To the drippings add onion. Cook over medium high for 3 minutes or just until softened and beginning to brown.
- Add garlic, cook for 1 minute longer.
- To the onions add crushed tomatoes, diced tomatoes, vinegar, green chiles, bay leaves, seasoned salt, black pepper (or pepper flakes), and thyme (or oregano). Mix well, then bring to a gentle boil. Immediately lower the heat to medium-low and simmer uncovered for 10 minutes.
- After 10 minutes add chicken stock and okra. Cover with lid slightly offset and cook over medium-high for an additional 15 minutes or until the okra is tender, stirring occasionally.
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