13. Southern Farm Stand Stew with Okra, Tomatoes & Sweet Corn
Ingredients
- 1 tablespoon bacon grease (or olive oil for vegan)
- 1 large onion
- 1 large green or red or yellow bell pepper
- Salt & pepper
- 1 cup fresh okra (from about 1/2 pound), trimmed and cut into small rounds
- 3 large ripe tomatoes, chopped (see TIPS)
- 1 tablespoon chili powder (this sounded like a lot but I found it right on)
- 2 cups corn (from about 4 ears), sliced off the cob and ‘milked’ with a knife to capture the corn juice
- Chopped cilantro
Instructions
- Heat the bacon grease or oil over MEDIUM in a large, deep skillet that has a cover. While it heats, chop the onion and pepper. Add to the skillet and stir well to coat with the oil. Sprinkle with salt and pepper and cook, stirring occasionally, until the pepper is fairly tender, about 10 minutes. (If it reaches the right tenderness before the okra and tomatoes are ready, reduce the heat to LOW.)
- Stir in the okra, tomatoes and chili powder, adjust the heat to MEDIUM. Cover and let cook, stirring once or twice, for about 10 minutes or until the okra is tender. Uncover the skillet and stir in the corn. If the dish is quite liquid, cook for another 5 – 10 minutes on MEDIUM, uncovered, stirring often. If the dish is somewhat dry, cook on LOW, covered, for 5 minutes. Stir in the cilantro and serve immediately.
