Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 sl Hickory-smoked bacon -with their juice (1 1/2 lb)
-(thick slices) 1 Fresh hot pepper or
1 md Onion, chopped (~3/4 cup) -cayenne pepper to taste
1 lb Fresh okra, trimmed Dry white wine or
5 Vine-ripened tomatoes, -chicken stock
-peeled and quartered Chopped fresh herbs of
-OR -your choice for garnish
1 cn Tomatoes, quartered,

Cook the bacon in a cast-iron skillet over medium heat until it is
uniformly crisp. Remove from the skillet and set aside to drain. Add
the onion to the bacon grease and cook until the onion begins to
become transparent, about 5 minutes. Add the okra and continue
cooking until the okra begins to glisten with moisture. Add the
tomatoes and pepper and lower the heat. Simmer, uncovered, until the
okra and tomatoes are stewed evenly, stirring occasionally and adding
wine or stock to the pan if necessary to keep the mixture soupy.
Serve over white rice steamed in chicken stock and harnish with fresh
herb of your choice and the reserved bacon, crumbled. Serves 6-8.

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