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Posted By Nava On December 24, 2010 @ 3:46 pm In Fresh Corn | No Comments
It should come as no surprise that okra is the characteristic ingredient in this southern variation on succotash. If you like okra (and admittedly, not everyone does), you’ll enjoy this dish.
Serves: 6 to 8
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent.
Add the bell pepper and okra, and sauté, stirring frequently, for 5 minutes. Add the tomatoes, vinegar, and 1/3 cup water. Cover and cook at a gentle simmer until the tomatoes have softened into a sauce, about 10 to 12 minutes.
Stir in the cooked corn kernels and parsley. Season with salt and pepper. Cover and cook over very low heat for 5 minutes longer. Make sure there is just enough liquid to keep everything moist; add a bit more water if necessary.
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