Southern Stewed Okra and Tomatoes is a classic 30-minute recipe that goes perfectly with any traditional southern meal!
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Ingredients
1 ½teaspoonsbacon drippingsor butter or margarine
1large onionchopped
29ouncescanned diced tomatoes with juice
1poundwhole fresh or frozen okra
½cupwatermore as needed during cooking
Salt and pepper
Instructions
Place a large skillet over medium heat and add the bacon drippings to the pan.
When the bacon fat (or butter) has melted, add the chopped onion and sauté until it just begins to brown.
Add the diced tomatoes with their juice. Cook until the tomatoes have softened and the liquid has nearly evaporated (about 10 minutes).
Add the okra and water. Stir well to combine. Increase the heat to medium-high and bring to a boil.
Reduce the heat to low, cover the pan and cook until the okra is tender and cooked through (about 15 minutes). Check and stir often adding a small amount of additional water if needed during cooking.
Notes
When using frozen okra, there's no need to thaw before adding to the pan.
The recipe may be made up to two days in advance and kept stored in the refrigerator. Reheat over gentle heat before serving.
Store leftovers in an airtight container for up to two days.