Thursday, October 28, 2010


yields four servings

4 strips bacon, diced
1 large onion, chopped
4 cloves garlic, minced
3 cups fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds
2 cups fresh or frozen corn kernels
1 or 2 fresh chili peppers, chopped (optional)
1 can black-eyed peas, drained and rinsed
1 cup chopped fresh or canned tomatoes
6 green onions, chopped
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper

In a large skillet or Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.

Add onion and garlic to the pan and cook over medium heat until softened, 6 to 8 minutes. Add okra, corn and chilies and continue to cook, stirring frequently, until okra is tender but still a bit crisp, 8 to 10 minutes. Add black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.

bacon recipe courtesy of: Stella Zedman,

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