Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Simply put, this dish is yummy! It’s also an easy way of breaking the ice with okra for anyone who’s yet to try. I love this recipe because it’s such a great base. It’s delicious over rice or with sausage, shrimp, or pork chops. Okra has great texture, absolutely perfect with the soft tomatoes and peppers.
3 cups okra, chopped into ½-inch pieces
2 cups tomatoes, peeled and chopped
1 red bell pepper, chopped
4 slices bacon, chopped
1 yellow onion, diced
3 cloves garlic, chopped
A pinch of red pepper flakes
Salt and pepper, about a teaspoon each
Add bacon to a large, heated skillet and cook until crisp. Transfer to a towel and add onions to skillet. Sauté until translucent. Add garlic and cook for another minute longer.
Add okra, tomatoes, and peppers and let simmer for 15-20 minutes. Finish with bacon and pepper flakes and serve.