OKRA AND TOMATO MULL

"Mull" means to simmer slowly. Martha Pearl says the secret to cooking whole okra so that it isn't slimy is to trim off the stems just above where they connect to the pod. Never cut into the pod. The acid in a recipe also helps to reduce any viscous liquid in the okra.

2 pounds fresh small okra, washed and stems removed (see Note)
6 strips lean bacon, cut into small pieces
2 medium size onions, chopped
6 large, ripe tomatoes, peeled and chopped
1 tablespoon fresh thyme leaves
Salt and pepper, to taste
Tabasco sauce, to taste

Place okra in a large saucepan and add enough salted water to cover. Bring to a boil, reduce heat to moderate and simmer until tender, about 10 minutes. Drain the okra in a colander.

In a large skillet, fry bacon over moderate heat until crisp. Drain bacon on paper towels. Pour off all but 2 tablespoons of the bacon drippings.

Add onions and stir for about 10 minutes.

Add tomatoes, thyme, salt, pepper and Tabasco. Stir well and reduce heat to low. Simmer about 20 minutes until tomatoes are soft.

Add okra and bacon, stir gently and simmer about 10 minutes longer before serving.

Makes 8 servings
Source: My Mother's Southern Entertaining by James Villas with Martha Pearl Villas