Stewed okra

I know, okra is the vegetable people love to hate. But John still raves about some cornmeal coated, fried okra he ate somewhere down south. I've never made it, but it looks something like this:


Just another way to make a healthy vegetable fattening. But stewed okra and tomatoes is a light side for chicken or fish. If you add shrimp and serve with rice, it becomes a gumbo. You can season as spicy as you like. You know I'm lazy when it comes to following exact recipes, but it's hard to go wrong with this general method:

Chop 3 or 4 slices of bacon and fry until crisp. Add about a quarter cup of chopped onion and a minced garlic clove. Add 1 can stewed tomatoes and an 8 oz. package of frozen cut okra. A dash of dried oregano, then season to taste with salt, pepper, paprika and cayenne pepper. Simmer about 10 minutes until the okra is just tender, not slimy.