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1. In a large skillet, cook the diced bacon over medium heat until it’s just crispy. This will lay down a scrumptious foundation of flavor.
2. Use a slotted spoon to transfer the bacon to a paper towel, but leave that precious bacon grease in the skillet, honey.
3. Toss the onion into the skillet and sauté it until soft and translucent, letting it soak up all the bacon’s love.
4. Stir in the garlic and cook for just a minute more – you’re looking for that perfume that lets you know it’s ready, without letting it burn.
5. Now, time to introduce the okra to the skillet, stirring it around with the onions and garlic, letting it cook until it’s just tender but still has some fight to it – about 5 to 7 minutes.
6. Add the tomatoes, salt, black pepper, and that optional pinch of cayenne if you’re up for a little adventure. Let it all simmer together until the tomatoes break down and the okra is completely comfortable, about 15 minutes.
7. Finally, sprinkle the cooked bacon back into the skillet and give it a good stir to reignite the flavors.
8. Serve it warm, garnished with fresh parsley if you desire, and watch as it comforts and nourishes, just like a Southern hug.
Variations & Tips:
Now, sugar, this is a recipe that allows for some play. If you’ve got corn fresh off the cob, throw some in there with the okra to add a bit of sweetness and texture. And if bacon isn’t your thing or you’re looking to lighten it up, a splash of olive oil can stand in for the bacon grease.
For my vegetarian kin, leave out the bacon and use a smoky seasoning like smoked paprika to echo that depth of flavor. And don’t forget that okra is nature’s thickener, so if you like your dish a little less stewy, cook it a bit less; for a thicker stew, let it go a little longer. Enjoy, y’all!
