OKRA & TOMATOES
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This recipe is a common dish in the American South. When buying okra, choose firm, brightly colored pods that don’t exceed four inches in length; larger pods are more likely to be tough and fibrous. Use a heavy-bottomed pan to cook the tomatoes and okra so they won’t burn, and don’t use tin or iron pans, which can turn the okra black. Serve the dish spooned over steamed white rice.
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 to 6 Servings
Ingredients
2 tablespoons unsalted butter
1/2 onion, chopped
1 clove garlic, minced
1/2 cup dry red wine
1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces
4 tomatoes, chopped
2 sprigs fresh thyme
2 dried bay leaves
Salt and freshly ground black pepper
Directions
Heat butter in a shallow pan over medium heat. Add onion and garlic, and cook until pale golden, about 3 minutes. Add red wine, and cook, stirring occasionally, until wine has reduced by half.
Add okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, and reduce the heat to a simmer. Cook, stirring occasionally, until vegetables are fork-tender, about 15 minutes.
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