Okra And Tomatoes

Course : Vegetables
Serves: 1
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4 slices bacon
2 small onions -- chopped
1 1/2 pounds small fresh okra -- washed, stemmed, cut in 3/4 inch rounds
4 large ripe but firm large tomatoes -- peeled and chopped
2 teaspoons salt
1 teaspoon black pepper -- to taste
1 small hot red pepper -- seeded and chopped

Preparation / Directions:

In a skillet, fry the bacon over moderate heat until crisp, drain on paper towels, crumble, and set aside. Add the onions to the skillet, reduce the heat to low, and cook 10 minutes, stirring a couple of times. Add the okra, tomatoes, salt, pepper, and hot pepper, stir well, and simmer till the okra and tomatoes are just soft, about 20 minutes. Transfer to a bowl and sprinkle the top with crumbled bacon. Martha Pearl's advice: "If my okra and tomatoes end up too soupy, I thicken them up slightly with a few dry bread crumbs or crushed croutons


Nutritional Information:

229 Calories (kcal); 13g Total Fat; (49% calories from fat); 10g Protein; 19g Carbohydrate; 22mg Cholesterol; 4674mg Sodium

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