Stewed Okra and Tomatoes
2 small onions, chopped
1 large clove garlic, minced
1 1⁄2 lbs. small firm okra, stemmed, washed, and cut
into 3⁄4" rounds
4 ripe but firm large tomatoes, peeled and chopped
1 small fresh hot red pepper, seeded and finely
2 tsp. salt
Pinch of dried thyme
Pinch of dried basil
Cooked white rice
Freshly ground black pepper, to taste
1. In a large, heavy nonreactive skillet (not cast iron or aluminum), fry the bacon over moderate heat till crisp, drain on paper towels, crumble, and set aside.
2. Pour off all but about 2 tbsp. of the fat from the skillet. Reheat over moderate heat; add onions and garlic and cook, stirring, about 5 minutes. Add the okra, tomatoes, red pepper, salt, thyme, basil, and pepper. Reduce the heat to low, cover, and simmer until the okra is just soft but not mushy, about 15 minutes, stirring once or twice.
3. Serve the okra and tomatoes over rice and top each serving with crumbled bacon.
SERVES 4 – 6