Total time: 1 hour
4 slices thick-cut hickory-smoked bacon OR 2 tablespoons of canola oil (but then finish with a drop or two of liquid smoke towards the end of the cooking)
1 medium red onion, sliced
10 ounces okra, thinly sliced
12 1/2 ounces plum tomatoes (about 3 medium), finely chopped or 1 (15 ounce) can diced tomatoes
2 cups vegetable, chicken or beef stock
1 teaspoon kitchen pepper kosher salt and finely ground black pepper, to taste
cooked white rice, for serving
1. Heat a medium saucepan over medium. Add the bacon and cook, flipping once, until crisp, about 10 to 12 minutes. Transfer bacon to a paper towel-lined plate, then finely chop once it's cool.
2. Add the onion and cook until soft, 5 to 7 minutes. Add the okra and cook 3 to 4 minutes longer. Add the tomatoes and cook 3 minutes more. Add the stock and kitchen pepper and bring to a boil. Reduce the heat to maintain and simmer and cook until the liquid has reduced by half, 20 to 25 minutes. Add in the reserved bacon, season with salt and pepper, and serve over rice.
From Mouth Full of South