You know that recipe a family member gave to you long ago? Everyone has one. It's usually written down on a piece of paper with faded pen-marks, maybe even ripped and worn on the sides. Those are the recipes that you hold on to for dear life because you can never quite remember the exact measurements, and you cherish it because it's delicious and it came from family. I have several of these, but this one specifically was given to Tres by his dad. Tres usually cooks this dish, and I help him. It's a fun excuse to spend time in the kitchen together. Long before I knew how to cook worth a darn, I tasted Tres' dad's cooking. It was at Frank's house that I learned you don't have to be a chef to cook like one. Let me tell ya, he's one of the best home cooks I've ever come across, and his okra and tomatoes prove just that. Very few simple, fresh ingredients make this not only an easy meal or side dish, but it's recipes like this one that prove 1,000 ingredients aren't necessary to make a perfect dish. It's the freshness that matters! And speaking of Frank, the last time we made this dish, the okra came straight from his garden.
1 lb fresh okra - chopped into 1/2 inch pieces 2 large fresh tomatoes - chopped into 1/2 inch cubes
1/2 onion - chopped
2 slices of bacon - chopped (we love Applewood Smoked from Fresh Market)
1/2 cup water
2 tsp salt
1 tsp pepper
1/2 tsp Accent
Heat large sautée pan to high heat.
Throw all the chopped ingredients into the pan with water, salt, pepper, and Accent.
Stir all ingredients together to combine. Step 3:
Cook over high heat for about 15-20 minutes, stirring often. For crunchier okra, cook less, for softer okra cook more.
Add to a bowl and serve with cornbread or add as a side dish to roasted chicken or anything you wish!
CHEERS TO HAPPY EATING!!!