Okra, Corn and Tomatoes
Recipe from Betty Crocker

From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic--creating a beautiful dish for family gatherings large or small.


Okra, Corn and Tomatoes

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Servings: 8 servings (3/4 cup each)
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Cut Corn, Tomatoes, Vegetables
 
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Ingredients
  • 4   slices
    bacon
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  • 1   cup
    coarsely chopped onion (1 large)
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  • 2   cups
    diced tomatoes (from 28-ounce can), undrained
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  • 2   cans
    Green Giant® whole kernel corn, drained (15.25 ounces each)
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  • 2 1/2   cups
    frozen cut okra (from 1-pound bag)
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  • 1   teaspoon
    seasoned salt
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  • 1/4   teaspoon
    garlic powder
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  • 1/2   teaspoon
    hot pepper sauce
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Directions
1.
In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
2.
Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.

Tip:
High Altitude (3500-6500 ft): In step 2, increase simmer time to 8 to 10 minutes.
Nutrition information
Calories 170 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 550mg; Total Carbohydrate 26g (Dietary Fiber 4g, Sugars 7g); Protein 6g. Daily Values: Vitamin A 6%; Vitamin C 20%; Calcium 8%; Iron 10%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 0 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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