Yield: 8 Servings
|2 quarts||Okra; cut in cross pieces|
|2 larges||Onions; chopped|
|3||Cloves garlic; minced|
|1 large||Bell pepper; chopped|
|Salt; black pepper and red pepper to taste|
If possible use large black iron pot. Brown onion, okra and bell pepper in oil. Reduce fire to low heat; add garlic. Allow to cook until okra gets very dark and is no longer ropey. Stir often. Remove from heat and drain excess oil. Reheat and serve as a vegetable. Stewed or canned tomatoes may be added for variety. Also excellent when added to shrimp gumbo.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .