You are here

Member since December 2009

Smothered Okra

What you need: 

1 pound frozen okra (can use fresh)
7 ounces canned tomatoes
1/2 large red onion
1 bell pepper
Black pepper, red pepper, garlic powder, to taste
1/4 cup water
Olive oil, as needed

What you do: 

A lot of the ingredients don't have to be exact. Use whatever color onion you want, whatever color peppers you want, add jalapenos maybe for some extra spice (however, as a bit of a warning after this settles for a while the spice from the seasonings are prevalent--if you don't like spicy foods don't use much spice), you could add mushrooms. The dish comes out very pretty in the end too and all you need to make it is a microwave.
1) In a microwave safe covered container, add a little oil and all of the ingredients except for the tomatoes and okra. Place okra on top and season as desired.
2) Microwave on high of 10 to 15 minutes, covered. Stir well and repeat four times, stirring well between each 10 to 15 minute heating session. The okra will be a little slimy about half way though this process. Make sure you stir well.
3) Remove dish from microwave and add tomatoes and a little water, stirring well to incorporate. Microwave for another 10 to 15 minutes. Take out and stir. The okra should be nice and mushy at this point. It should no longer be slimy.
Source of recipe: This is a healthier version of the recipe that was passed down in my family for generations.

Preparation Time: 
10 minutes, Cooking time: About an hour
Cooking Time: 
About an hour
2 to 4
Recipe Category: 


I LOVE LOVE LOVE smothered Okra.  It's a recipe so easy...chop up some tomatoes, chop up some okra, chop up whatever else you have on hand (onion, pepper, squash...) season and a couple TBS of Olive Oil.  Fresh produce really makes the  difference.
I bake mine in a covered dish for an hour at 350-375, stirring about half way through.

It's SO SO good over rice, dumped into gumbo, rolled in a burrito...
Such an easy and great way to use up veggies starting to "turn" evil.

Log in or register to post comments