SMOTHERED OKRA & TOMATOES
Growing up with Grand Parents who lived off the land in Southern Louisiana, we had a lot of fresh vegetables. Nothing is more comforting in my book than smothered okra and tomatoes. My Grand Mother always started hers by browning the onions in bacon drippings, but I tried to make mine a little healtier. I like this dish served...
Provided by Kathy Sterling
Categories Vegetables
Time 55m
Number Of Ingredients 5
Steps:
- 1. In a large skillet or dutch oven pot, saute onion mixture in Olive Oil until tender.
- 2. Add okra and water. Simmer on medium until okra defrosts in the pot, about 5 minutes Stir in diced tomatoes and mix well bring to slight boil..
- 3. Cook on low heat until okra is very tender and most of the liquids are gone, about 30 minutes or until desired fondness. I like mine well done and thick.
- 4. Serve as a side dish or if you like you can serve over steamed rice. You can also add cooked smoked sausage or cooked chicken 10 minutes before serving to use as a main dish.
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