Okra and Tomatoes (Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 tablespoon peanut oil, for frying |
1/4 pound bacon, chopped |
1 tablespoon butter |
1 medium yellow onion, diced |
1 medium green bell pepper, diced |
1 teaspoon minced garlic |
1/2 teaspoon seasoned salt |
1/4 teaspoon garlic powder |
4 cups diced tomatoes, peeled and cored |
1 cup water |
1 tablespoon chicken base |
4 cups sliced fresh or frozen okra |
salt and freshly ground black pepper |
serving suggestion: steamed white rice |
Directions:
1. In a large skillet, heat the oil over medium heat. Add bacon, butter, onion, green pepper and garlic. Saute until the vegetables are soft and the onions are translucent. Add seasoned salt, garlic powder, tomatoes, water, chicken base and okra. Bring to a boil. Reduce the heat and let simmer for 30 minutes stirring occasionally. Season, to taste, with salt and pepper.
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