Okra and Black-Eye Pea Saute Recipe

Name: Okra and Black-Eye Pea Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound strip bacon, cut into 1/4-inch pieces; 1 cup yellow onion, diced; 1 1/2 tablespoon garlic, chopped; 3 cups fresh okra, cut into rounds; 2 cups fresh corn kernels; 2 fresh small red hot chiles, chopped; 2 cups cooked black-eyed peas, recipe follows; 1 cup green onion, diced; Oven dried cherry tomatoes, recipe follows; Salt; Pepper; Freshly chopped parsley and Italian parsley leaves, for garnish; 2 cups black-eye peas; Water, to cover; 1 onion, quartered, with a bay leaf attached with a clove; 1/2 teaspoon ground black pepper; Salt; 2 cups cherry tomatoes, halved; Salt and freshly ground black pepper; Sprinkle brown sugar; 6 or 7 thyme sprigs

Servings: persons

1/4 pound strip bacon, cut into 1/4-inch pieces
1 cup yellow onion, diced
1 1/2 tablespoon garlic, chopped
3 cups fresh okra, cut into rounds
2 cups fresh corn kernels
2 fresh small red hot chiles, chopped
2 cups cooked black-eyed peas, recipe follows
1 cup green onion, diced
Oven dried cherry tomatoes, recipe follows
Salt
Pepper
Freshly chopped parsley and Italian parsley leaves, for garnish
2 cups black-eye peas
Water, to cover
1 onion, quartered, with a bay leaf attached with a clove
1/2 teaspoon ground black pepper
Salt
2 cups cherry tomatoes, halved
Salt and freshly ground black pepper
Sprinkle brown sugar
6 or 7 thyme sprigs

1
In a large saute pan, cook bacon until fat is rendered.
2
Remove bacon with slotted spoon and set aside.
3
Saute yellow onion and garlic in bacon drippings until soft.
4
Add okra, corn, and chile pepper and cook until tender, about 10 minutes.
5
Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes.
6
Season with salt, pepper and chopped parsley and toss in reserved bacon.
7
Soak 2 cups beans overnight in water to cover.
8
Rinse the beans and place in a pot with enough water to cover the beans.
9
Add the onion and the black pepper.
10
Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked.
11
Season with salt.
12
Let the peas sit in this liquid for 15 minutes before draining.
13
Preheat oven to 250 degrees F.
14
Place the cut cherry tomatoes on a sheet pan, cut side up.
15
Season with salt, pepper, brown sugar, and sprigs of thyme.
16
Dry in the oven for 4 to 6 hours.
17
Check periodically to make sure they don?t burn.

691

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 pound strip bacon, cut into 1/4-inch pieces, 1 cup yellow onion, diced, 1 1/2 tablespoon garlic, chopped, 3 cups fresh okra, cut into rounds, and more.

Yes, Okra and Black-Eye Pea Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Okra and Black-Eye Pea Saute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions