Okra and Black-eyed Pea Sauté

OKRA AND BLACK EYE PEA SAUT� This recipe came from an estate sale. I obtained it when I purchased the family collection from the Victor Estate in Allen, Texas in 1981. 1/4 pound strip bacon cut into 1/4 inch pieces 1 cup yellow onion diced 1-1/2 tablespoons garlic chopped 3 cups fresh okra cut into rounds 2 cups fresh corn kernels 2 fresh small red hot chilies chopped 32 ounces canned black eyed peas 1 cup green onion diced Oven dried cherry tomatoes (recipe below) 1 teaspoon salt 1 teaspoons freshly ground black pepper Freshly chopped parsley for garnish In a large saut� pan cook bacon until fat is rendered then remove bacon with slotted spoon and asset aside. Saut� yellow onion and garlic in bacon drippings until soft then add okra, corn and chili pepper and cook until tender. Add black eyed peas, green onion and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon. Oven Dried Tomatoes: 2 cups cherry tomatoes halved 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon brown sugar 7 thyme sprigs Preheat oven to 250. Place 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.

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