Okra, Corn and Tomatoes
This is a dish from Mississippi intended to be served with fried chicken. The recipe calls for bacon fat, which imparts nice flavor, but you can substitute vegetable oil. You’ll need a 6-quart pressure cooker.
6 scallions, white and light-green parts, chopped
3 small to medium green bell peppers, stemmed, seeded and coarsely chopped
2 tablespoons rendered bacon fat (or vegetable oil)
1 pound whole, fresh okra, tops trimmed
Kosher salt and freshly ground pepper
28 ounces canned no-salt-added chopped tomatoes, with their juices
1 teaspoon sugar
1 heaping cup frozen corn kernels
Combine the scallions, green bell peppers and bacon fat in the pressure cooker over low heat. Cook uncovered for about 5 minutes, stirring occasionally, until the scallions are soft and fragrant.
Add the okra and stir to coat evenly; season with salt and pepper to taste. Add the tomatoes and their juices, and the sugar. Clamp down the lid. Bring up to full pressure over medium-high heat, then reduce the heat to medium and cook for 10 minutes.
Reduce the heat to low, then carefully vent the pressure cooker right away. Test a piece of okra; if it’s still chewy, cook uncovered for another few minutes. Otherwise, add the corn and put the lid back on (without pressurizing). Cook for a minute or two, until the corn is heated through. Makes 6 servings.
Source: Adapted from "Regional American Cookery" by Sheila Hibben (1932) and featured in "80 Recipes for Your Pressure Cooker" by Richard Ehrlich.
Per serving: 140 calories, 4 g protein, 22 g carbohydrates, 5 g fat (1 g saturated fat), 0 cholesterol, 75 mg sodium, 6 g dietary fiber, 9 g sugar.