Charleston, SC, Okra and Tomatoes

Name: Charleston, SC, Okra and Tomatoes
Yield: serves 4
Cuisine: United States
Ingredients: salt and cayenne pepper; 1 lb tomatoes – peeled, seeded and roughly chopped; 2 cloves garlic – peeled and minced; 12 oz fresh okra – washed, destalked and cut into ½in lengths; 1 medium onion – peeled and chopped; 2 very fatty rashers of smoked, streaky bacon – de-rinded and chopped small

Preparation info

serves
4

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

This is a slight adaptation of a Charleston, South Carolina version served to accompany roast pork, rice with sieva beans (like tiny green butter beans) and corn bread.

Ingredients

2 very fatty rashers of smoked, streaky bacon – de-rinded and chopped small
1 medium onion – peeled and chopped
12 oz

Americas
United States
Side dish
September
Spicy
Gluten-free

Method

In a heavy, well-used frying pan, cook bacon very gently to render out the fat. Turn up the heat and add the onion. Fry until just beginning to brown.

Add okra and garlic and continue to fry over medium-high heat, stirring from time to time, until it, too, is nicely flecked with brown (5-10 minutes). Add the tomatoes and cook until they are soft enough to break up easily. Season with sa