Brazilian Okra and Tomatoes (Quiabo com Tomates)
Okra is a beloved vegetable in Brazil. When fresh okra is sautéed whole, it stays nice and crisp.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3 slices bacon, diced
- 1 lb. fresh okra, ends trimmed
- 1 tsp. salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1 small onion, peeled and finely chopped
- 1 medium red bell pepper, seeded and diced
- 1 tsp. smoked paprika
- 3 medium tomatoes, seeded and cut into strips
- Place the bacon in a large skillet and cook over medium heat until crispy. Remove bacon and set aside on a plate lined with paper towels.
- Add the okra to the same skillet with ½ teaspoon salt and ½ teaspoon pepper. Sauté over medium-high heat until bright green and crisp, and just lightly browned around the edges, about 5 minutes. Remove okra to the plate with the bacon.
- Add the onion, bell pepper, remaining salt and pepper, and paprika to the same skillet and cook until vegetables are soft, about 5–8 minutes. Add the tomatoes and cook until tomatoes are soft and liquid has evaporated, about 5 minutes.
- Add okra and bacon back to the skillet and stir just to warm the okra. Serve warm or at room temperature.