Stewed Okra, Corn and Tomatoes

Source: Sharon L. Anderson, Purple Plum Restaurant

Recipe Type: | Seasons: ,

Serves 6 to 8


1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 pound fresh okra, trimmed and sliced
3 ears fresh corn, cut off cob
5 vine-ripened tomatoes, peeled and quartered
1 fresh hot pepper (jalapeno) or cayenne pepper
8 slices hickory-smoked bacon (optional), sliced 1-inch pieces
Vegetable stock as needed
1 bunch Italian parsley, chopped for garnish or other fresh herbs
Salt to taste


  1. Cook the bacon in a cast-iron skillet or sauté pan over medium heat unit it is all crisp. Remove from skillet and set aside to drain. If not using bacon skip first step and use olive oil, about ¼ cup.
  2. Add onion, bell peppers, and corn until they become transparent, about 5 minutes. Add the okra and continue cooking until the okra begins to glisten with moisture. Add the tomatoes and hot peppers and lower the heat.
  3. Simmer, uncovered, until the okra and tomatoes are stewed evenly. Stir occasionally and add the vegetable stock if necessary to keep the dish soupy.
  4. Serve over white or brown rice and garnish with chopped fresh herbs and the reserved bacon, crumbled.

Farmers Market Ingredients