Okra and Tomatoes

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

This simple dish of stewed tomatoes and okra is pure Lowcountry Creole and is served over rice alongside pork, poultry, and seafood. Don’t salt the stew; the bacon will impart its salty smokiness to the vegetables.


  • 8thick slices hickory-smoked bacon
  • 1 medium onion, chopped (about ¾ cup)
  • 1 pound


Cook the bacon in a cast-iron skillet over medium heat until it is uniformly crisp. Remove from the skillet and set aside to drain. Add the onion to the bacon grease and cook until the onion begins to become transparent, about 5 minutes. Add the okra and continue cooking until the okra begins to glisten with moisture. Add the tomatoes and pepper and lower the heat. Simmer, uncovered, until the