Okra, Corn and Tomatoes

From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic—creating a beautiful dish for family gatherings large or small.

Okra, Corn and Tomatoes

ProgressoRecipe by Progresso

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25 minutes

25 minutes

8 servings (3/4 cup each)

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Nutrition Info

  • 1 Serving
  • 170
  • 4 1/2g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 5mg
  • 550mg
  • 26g
    (Dietary Fiber 4g, Sugars 7g)
  • 6g
  • Percent Daily Value*
  • 6%
  • 20%
  • 8%
  • 10%
  • Exchanges
  • 1/2
  • 1/2
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    In step 2, increase simmer time to 8 to 10 minutes.

  • Health Focus

    Slash a little fat by trying turkey bacon. It has the same smoky flavor as pork bacon but much less fat. One slice of regular bacon weighs in at about 6 grams of fat per slice versus turkey bacon at roughly 1/2 gram of fat per slice.

Ingredients

  • 4  slices bacon
  • 1  cup coarsely chopped onion (1 large)
  • 2  cups diced tomatoes (from 28-oz can), undrained
  • 2  cans (15.25 oz each) Green Giant® whole kernel corn, drained
  • 2 1/2  cups frozen cut okra (from 1-lb bag)
  • 1  teaspoon seasoned salt
  • 1/4  teaspoon garlic powder
  • 1/2  teaspoon hot pepper sauce

Directions

  1. 1In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
  2. 2Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.

Categories: Course, Side Dishes, Vegetables

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