Okra and Black-eyed Pea Sauté

Description
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.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ¼ pound strip bacon cut into ¼ inch pieces
 * 1 cup yellow onion diced
 * 1½ 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

Oven Dried Tomatoes

 * 2 cups cherry tomatoes halved
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 teaspoon brown sugar
 * 7 thyme sprigs

Directions

 * 1) In a large saute pan cook bacon until fat is rendered then remove bacon with slotted spoon and asset aside.
 * 2) Sauté yellow onion and garlic in bacon drippings until soft then add okra, corn and chili pepper and cook until tender.
 * 3) Add black eyed peas, green onion and cherry tomatoes and cook an additional 5 minutes.
 * 4) Season with salt, pepper and chopped parsley and toss in reserved bacon.

Oven Dried Tomatoes

 * 1) Preheat oven to 250°F.
 * 2) Place cut cherry tomatoes on a sheet pan cut side up.
 * 3) Season with salt, pepper, brown sugar and sprigs of thyme.
 * 4) Dry in the oven for 4 hours.
 * 5) Check periodically to make sure they don't burn.