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Photo by: Joseph De Leo
An old Southern dish with an interesting combination of vegetable flavors that is very good with pork dishes and with fried chicken.
Yield: Makes 6 servings
INGREDIENTS
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 6 tablespoons butter
- 1 large green or red bell pepper, skinned, seeded, and finely chopped
- 2 cups Italian plum tomatoes
- 6 to 8 small okra, tops removed and thinly sliced
- Salt, freshly ground black pepper to taste
- 2 to 2½ cups corn kernels, cut from the cob
Directions
Sauté the onion and garlic in the butter and add the pepper. When they are just beginning to soften, add the tomatoes and simmer for 25 to 30 minutes, until well blended and smooth. Add the okra, seasonings, and corn and cook for 4 to 5 minutes more. Taste and correct the seasoning.
© 1981 James Beard
Editor's Note
Nutritional information includes 3/4 teaspoon of added salt and 2 cups of corn.
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
181kcal (9%)
48mg (5%)
50mg (84%)
151mcg RAE (5%)
419mg
40mg
3g
7g
3g
17g
31mg (10%)
417mg (17%)
7g (37%)
12g (19%)
1mg (7%)
FROM THE KITCHEN OF...
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