Okra and Corn with Tomatoes

[Guest guest]

Okra and Corn with Tomatoes

 

2 tablespoons each butter and canola oil

1 large onion, thinly sliced into rounds

2 bay leaves

1/2 teaspoon each thyme, red pepper flakes and basil

1 green bell pepper, seeded and finely diced

3 large fresh ripe, tomatoes seeded and chopped

4 ears corn, remove kernels, about 2 cups, may use frozen or canned whole

kernel, drained

2 cups small okra pods, left whole or 1/4-inch-thick rounds

1/2 cup water or vegetable stock

3/4 teaspoon salt

1/4 teaspoon black pepper

 

In a 10 inch iron skillet or heavy pan, heat olive oil and add onions, bay

leaves, thyme, basil, and red pepper flakes. Sauté, and stir until onions are

limp add bell pepper and continue cooking until onions are translucent. Add

tomatoes, okra, water/stock, salt and pepper. Reduce heat to low, and simmer

uncovered for 15 minutes, stirring occasionally. Add corn and cook 5 minutes

longer. Taste, adjust seasoning if needed. Serve hot.

Makes 6 servings.

 

 

 

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