Okra and Black-eyed Pea Sauté

Okra and Black-eyed Pea Sauté Recipe from USA | Ingredients: bacon, onion, garlic, okra, corn, chilies, black-eyed peas, tomatoes, parsley, thyme

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Okra and Black-eyed Pea Sauté is a delicious and nutritious dish that combines the flavors of okra, black-eyed peas, and bacon. This recipe is perfect for a summer cookout or a cozy winter meal. The combination of fresh vegetables and savory bacon creates a dish that is both hearty and satisfying.

History

This recipe has its roots in Southern cuisine, where okra and black-eyed peas are staple ingredients. Okra is a versatile vegetable that is commonly used in stews, soups, and sautés. Black-eyed peas are a type of legume that are popular in Southern cooking, especially as a side dish or in salads. The combination of these two ingredients creates a flavorful and nutritious dish that is loved by many.

Ingredients

0.25 lb (113 g) strip bacon, cut into 0.25 inch pieces
1 cup diced yellow onion
1.5 tbsp chopped garlic
3 cup fresh okra, cut into rounds
2 cup fresh corn kernels
2 small red hot chilies, chopped
32 oz (907 g) canned black-eyed peas
1 cup diced green onion
oven dried cherry tomatoes (recipe below)
1 tsp salt
1 tsp freshly ground black pepper
freshly chopped parsley for garnish

Oven Dried Tomatoes

2 cup halved cherry tomatoes
1 tsp salt
1 tsp freshly ground black pepper
1 tsp brown sugar
7 thyme sprigs

How to prepare

In a large sauté pan, cook the bacon until the fat is rendered. Then, remove the bacon with a slotted spoon and set it aside.
Sauté the yellow onion and garlic in the bacon drippings until soft. Then, add the okra, corn, and chili pepper, and cook until tender.
Add the black-eyed peas, green onion, and cherry tomatoes, and cook for an additional 5 minutes.
Season with salt, pepper, and chopped parsley. Toss in the reserved bacon.

Oven Dried Tomatoes

Preheat the oven to 250°F (121°C).
Place the cut cherry tomatoes on a sheet pan, cut side up.
Season with salt, pepper, brown sugar, and sprigs of thyme.
Dry in the oven for 4 hours.
Check periodically to make sure they don't burn.

Variations

Add diced bell peppers or jalapeños for extra heat.
Substitute black beans for black-eyed peas for a different flavor.
Use turkey bacon or vegetarian bacon as a healthier alternative to pork bacon.

Cooking Tips & Tricks

Make sure to cook the bacon until it is crispy to add a crunchy texture to the dish.

- Be careful not to overcook the okra, as it can become slimy if cooked for too long.

- Feel free to adjust the amount of chili pepper to suit your taste preferences.

- For a vegetarian version of this dish, simply omit the bacon and use vegetable broth instead.

Serving Suggestions

Serve the Okra and Black-eyed Pea Sauté hot as a main dish or as a side dish with grilled chicken or fish. It pairs well with rice or cornbread.

Cooking Techniques

Sautéing

- Oven drying

Ingredient Substitutions

Use frozen okra if fresh okra is not available.

- Substitute canned black-eyed peas for dried black-eyed peas that have been soaked and cooked.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Okra and Black-eyed Pea Sauté with freshly chopped parsley for a pop of color. Serve it in a decorative serving dish for an elegant presentation.

Pairing Recommendations

Pair this dish with a glass of sweet tea or a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

210

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 7g

- Sugars: 6g

Fats

- Total Fat: 5g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 9g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 30% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains: Pork (bacon)

Summary

This dish is a good source of fiber, protein, and vitamins A and C. It is relatively low in calories and fat, making it a healthy option for a balanced meal.

Summary

Okra and Black-eyed Pea Sauté is a flavorful and nutritious dish that is perfect for any occasion. With a combination of fresh vegetables, savory bacon, and hearty black-eyed peas, this dish is sure to become a new favorite in your recipe repertoire. Enjoy it as a main dish or as a side dish with your favorite protein for a complete and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago, when I was just a young girl visiting my aunt in the countryside. The summer sun was shining brightly, and the air was filled with the sweet scent of blooming flowers. My aunt, a wonderful cook, was busy in the kitchen, preparing a delicious lunch for us.

As I sat at the kitchen table, watching her expertly chop vegetables and season the dishes, I couldn't help but feel a sense of wonder and admiration. I had always loved cooking, but watching my aunt in action filled me with a newfound passion and inspiration.

One day, as she was preparing lunch, my aunt asked me to help her with a special dish she was making - Okra and Black-eyed Pea Sauté. I had never heard of this dish before, but I was eager to learn. My aunt handed me a basket of fresh okra and a bag of dried black-eyed peas, and she began to explain the recipe to me.

First, she taught me how to properly clean and chop the okra, making sure to remove any tough ends and slime. Then, she showed me how to soak the black-eyed peas overnight, so they would be ready to cook the next day. As we worked together in the kitchen, I listened intently to her instructions, taking in every detail.

The next day, we began to cook the dish. My aunt heated a large skillet over medium heat and added some oil. Then, she sautéed onions, garlic, and bell peppers until they were soft and fragrant. Next, she added the okra and black-eyed peas, stirring them gently to coat them in the flavorful mixture.

As the dish cooked, the kitchen filled with the delicious aroma of spices and vegetables. I watched as my aunt seasoned the dish with salt, pepper, and a pinch of cayenne pepper for some heat. Finally, she added a splash of vegetable broth to help the ingredients simmer and meld together.

After a few minutes of cooking, the dish was ready. My aunt served it hot, garnished with fresh herbs and a squeeze of lemon juice. I took my first bite, savoring the flavors and textures of the dish. The okra was tender and slightly crispy, the black-eyed peas were creamy and hearty, and the spices added a perfect balance of heat and depth.

I was amazed at how delicious the Okra and Black-eyed Pea Sauté turned out to be. It was a dish unlike any I had ever tasted before - a perfect blend of flavors and textures that left me wanting more. From that moment on, I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made the Okra and Black-eyed Pea Sauté countless times, tweaking and perfecting the recipe to suit my own tastes. I have shared it with friends and family, who have all fallen in love with its unique and comforting flavors.

The memory of that summer day spent cooking with my aunt will always hold a special place in my heart. It was a moment of discovery and learning, a moment that sparked a lifelong passion for cooking and sharing delicious meals with those I love. And it all began with a simple recipe for Okra and Black-eyed Pea Sauté.