Stewed Okra and Tomatoes: A Taste of Southern Comfort, Courtesy the Neelys

My grandmother’s kitchen was the heart of our family, a place where the aroma of simmering vegetables and sizzling bacon filled the air. One of my fondest memories is watching her meticulously prepare her famous stewed okra and tomatoes. The sound of the bacon crisping in the pan, the gentle bubbling of the tomatoes, and the earthy scent of the okra always signaled comfort and love. This recipe, inspired by the Neelys, brings back those cherished moments and allows me to share a piece of my heritage with you.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Varies (see notes)

Ingredients

• 4 slices bacon
• 1 onion, chopped
• 3 cups sliced okra
• 1 (14 1/2 ounce) can diced tomatoes
• Kosher salt & freshly ground black pepper, to taste

Equipment Needed

• Heavy bottomed saute pan

Instructions

1. In a heavy bottomed saute pan over medium-high heat, add the bacon.
2. Render the bacon until crisp. This usually takes about 5-7 minutes, depending on the thickness of your bacon. Keep a close eye on it to prevent burning.
3. Remove the crisp bacon from the pan and reserve. Set aside. You can crumble it later to add as a topping.
4. Add the chopped onion to the pan with the bacon fat. Saute the onion until tender, about 3 minutes. Stir occasionally to ensure even cooking and prevent burning. The onions should become translucent and slightly softened.
5. Add the sliced okra and diced tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. The tomato juice will help to deglaze the pan, lifting up any flavorful bits stuck to the bottom.
6. Season with kosher salt and freshly ground black pepper. Be generous with the seasoning, as okra can be quite mild.
7. Simmer for 15 minutes, stirring occasionally to prevent sticking. The okra should soften and the tomatoes will break down, creating a delicious, slightly thickened sauce.
8. Crumble the reserved crisp bacon and stir it into the okra and tomato mixture just before serving. This adds a salty, smoky crunch.

Expert Tips & Tricks

• Bacon Fat is Key: Don’t skimp on the bacon! The rendered bacon fat is essential for adding flavor and richness to the dish. If you don’t have enough bacon fat, you can add a tablespoon of olive oil or butter.
• Okra Preparation: Choose fresh okra that is firm and bright green. Avoid okra that is soft or bruised. Wash the okra thoroughly and pat it dry before slicing to prevent it from becoming slimy.
• Tomato Variety: While diced tomatoes are convenient, you can also use fresh tomatoes. If using fresh tomatoes, peel and chop about 2 cups of ripe tomatoes. You may need to add a little tomato paste to thicken the sauce.
• Spice it Up: For a little extra heat, add a pinch of red pepper flakes or a dash of hot sauce to the stew.
• Make Ahead: This stew can be made ahead of time and reheated. The flavors will meld together even more over time.
• Controlling Sliminess: Some people find okra slimy. A few tricks to minimize this include not overcrowding the pan, using high heat initially, or adding a splash of vinegar or lemon juice during cooking.

Serving & Storage Suggestions

Serve this stewed okra and tomatoes hot as a side dish with grilled chicken, fish, or pork. It’s also delicious served over rice or grits. Garnish with a sprinkle of fresh parsley or a dollop of sour cream, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm gently in a saucepan over low heat.

This dish can also be frozen for longer storage. Allow the stew to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	205 kcal	10%
Total Fat	13g	20%
Saturated Fat	5g	25%
Cholesterol	25mg	8%
Sodium	500mg	22%
Total Carbohydrate	16g	5%
Dietary Fiber	5g	20%
Sugars	7g	—
Protein	6g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Option: Omit the bacon and use 2 tablespoons of olive oil or vegetable oil for sautéing. You can also add a teaspoon of smoked paprika to mimic the smoky flavor of bacon.
• Vegetarian Option: Skip the bacon and add a can of drained and rinsed beans (such as kidney beans or black-eyed peas) for added protein.
• Chicken Stock: For a richer flavor, substitute half of the tomato juice with chicken stock or vegetable stock.
• Spice Level: Adjust the amount of red pepper flakes or hot sauce to your liking.
• Herbs: Add fresh herbs like thyme, oregano, or basil for extra flavor.
• Corn: Adding a cup of corn kernels during the last 5 minutes of cooking creates a sweeter and more colorful dish.

FAQs (Frequently Asked Questions)

Q: Can I use frozen okra?
A: Yes, frozen okra can be used in this recipe. There’s no need to thaw it beforehand. Simply add it to the pan along with the tomatoes.

Q: How do I prevent the okra from being slimy?
A: Several factors contribute to okra’s sliminess. Don’t overcrowd the pan, cook over medium-high heat, and avoid over-stirring. Some cooks also add a splash of vinegar or lemon juice to help reduce sliminess.

Q: Can I make this in a slow cooker?
A: Yes, this recipe can be adapted for a slow cooker. Sauté the bacon and onions as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What if I don’t have diced tomatoes?
A: You can use crushed tomatoes or whole peeled tomatoes instead. If using whole tomatoes, chop them before adding them to the pan.

Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables like bell peppers, celery, or corn. Just adjust the cooking time as needed.

Final Thoughts

This stewed okra and tomatoes recipe, inspired by the Neelys, is a testament to the simple yet profound flavors of Southern cuisine. It’s a dish that’s both comforting and versatile, perfect for a weeknight dinner or a weekend gathering. So, gather your ingredients, embrace the warmth of the kitchen, and create a dish that will transport you to a place of comfort and joy. Don’t hesitate to experiment with variations to make it your own, and most importantly, share it with those you love. I would be happy to hear how it turns out in the comments. Consider serving it with some cornbread or a dollop of creamy grits!