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This recipe combines the bounty of a summer garden -- peppers, okra, and tomatoes--in a delicious side dish. It’s always good served next to rice on a plate, or if you really like it, serve over rice in big bowl for simple one-dish, summer meal.
- ½ cup onion, finely chopped
- ½ cup bell pepper, finely chopped
- 3 tablespoons bacon drippings (or you can use olive oil, for a little different flavor)
- 3 cups okra, sliced into ½-inch rounds
- 3 cups tomatoes, chopped
- ¼ cup fresh parsley, finely chopped
- 4 teaspoons sugar
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
Sauté onion and pepper in drippings or oil until the onions are clear. Add okra. Cook over medium heat for 5 minutes. Stir in remaining ingredients. Simmer uncovered for 15 minutes.
Recipe taken from Southern and Then Some, a cookbook by the Alabama Farmer’s Cooperative, Inc.