Okra Stew

from The Unabridged Vegetable Cookbook, by Nika Hazelton
4-6 servings
6 slices bacon
2 medium onions, minced
1 large pepper, cut into strips
1 pound young okra, trimmed and cut into 1/2-inch slices
4 medium tomatoes, peeled & chopped
sea salt
freshly ground pepper
2 teaspoons dried basil (or 2T fresh minced)
1/2 tsp hot pepper flakes or to taste
1/4 cup minced parsley
1 cup corn kernels (optional)
In a large frying pan, cook the bacon until crisp. Drain, crumble and reserve the bacon. Pour off all but 3 tablespoons of the bacon fat. Add onion and green pepper. Cook, stirring constantly, until pepper is almost soft. Add okra. Cook, stirring all the time, until the okra is golden. Add tomatoes, salt, pepper, basil, pepper flakes. Simmer covered for 10 to 15 minutes or until okra is tender; do not overcook. You may add cooked corn kernels to the stew. Before serving, sprinkle crumbled bacon and parsley. Serve hot.
Ingredients for this recipe are available at our Farmers’ Markets late August and September