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 use vegetable oil instead.
You'll need a 6-quart pressure cooker for this recipe.
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Ingredients
measuring cupServings: 4-6 side-dish
Directions
Step 1
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.
Step 2
Add the okra and stir to coat evenly and incorporate, then 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.
Step 3
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.
Step 4
Serve right away.
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Nutritional Facts
Per serving (based on 6)
Calories
140
Fat
5 g
Saturated Fat
1 g
Carbohydrates
22 g
Sodium
75 mg
Protein
4 g
Fiber
6 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe in "Regional American Cookery," by Sheila Hibben (1932), featured in "80 Recipes for Your Pressure Cooker," by Richard Ehrlich (Kyle, 2012).
Tested by Bonnie S. Benwick.
Published May 22, 2012
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