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After about 4 hours, shred chicken and add okra, reduce setting to low and cook for another 1.5-2 hrs or until okra is tender. Recipe is from American Harvestby Nava Atlas. Add red tomatoes, green tomatoes, frozen corn, and, chicken breast to slow cooker. To freeze, trim away the stem and, then cut raw pods into 1/2-inch-thick slices crosswise and place in an airtight container. Storing: Refrigerate unwashed and untrimmed pods in a paper bag in the crisper drawer for no more than five days. They can be delectable fried, grilled, or pickled.”īuying okra: Look for smaller pods of okra, about 2 to 3 inches long they’ll be more tender and flavorful than larger pods. Step 2 Cut the okra into -inch-thick slices, discarding the stems. Okra pods are fuzzy and deeply ridged, usually about 2 to 4 inches long. Ingredients 2 tablespoons (30ml) neutral cooking oil, such as canola 1 medium yellow onion, diced Kosher salt 2 medium cloves garlic, minced One 1-inch. 1 tablespoon all-purpose flour 1 tablespoon water Directions Step 1 Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender drain, cool completely (about 30 minutes). Some cooks appreciate its ability to thicken gumbos. Let the onions cook for several minutes while you prepare the tomatoes. Add bacon grease for seasoning if desired. Add remaining ingredients and simmer for 15 minutes.

Add onions and garlic and cook until softened and translucent, for about 10 minutes. 1x 2x 3x 2 tablespoons olive oil 1/2 onion chopped 2 cloves garlic chopped 1 14.5 ounce can diced tomatoes 2 cups fresh okra cleaned and cut. Add just enough oil to lightly coat the pan. Heat canola oil in a large pot over medium-low heat. Place a skillet over Medium heat on your stove top. It’s the mucilaginous juices this vegetable exudes when sliced and cooked. Wash the tomatoes and okra under cool running water. It’s not the flavor, a pleasant bland of eggplant and green beans. For Canning Tomatoes with Okra, okra is added to tomatoes at about a 1 to 3 ratio. Use the tables in the recommendations to make appropriate altitude adjustments. Process in a pressure canner pints for 25 minutes and quarts for 40 minutes. “Love it or hate it, few vegetables evoke such passionate opinions as okra. Add 1 teaspoon salt to each jar for flavor, if desired. Reprinted by permission of Melissa’s Produce: The acidity of the tomatoes seems to temper that unusual texture that us Yankees are so wary of.įrom Melissa’s Great Book of Produce by Cathy Thomas, here’s an introduction to okra, which can be a most perplexing vegetable. I learned to appreciate it pickled or fried while traveling through the South, as well as when it is combined with tomatoes, as in this classic Creole recipe. Okra is a vegetable that arguably requires an acquired taste. A simpler cousin to gumbo, this side dish makes good use of the two vegetables when both are at their peak of summer flavor. This recipe for Creole-style okra and tomatoes is inspired by an old Louisiana recipe.