In Greece, stewed okra is colloquially called bamies (pronounced bum-yes) and is a staple in many homes, restaurants, and even the cafeterias attached to gas stations.
Ingredients
- 1 1/2 pounds okra, stems trimmed
- 1/2 cup white or red wine vinegar
- Coarse salt (kosher or sea)
- 2 teaspoons coarse salt (kosher or sea)
- 1/3 cup extra virgin olive oil
- 1 medium onion, peeled and diced
- 2 cloves garlic, minced
- One 15 ounce can good-quality crushed tomatoes, undrained
- 1/4 cup chopped fresh at-leaf parsley
- 1/2 cup water, plus more as needed
- Freshly ground black pepper, to taste
Directions
Step 1
Add 2 cups of water to a mixing bowl and add the vinegar and 2 teaspoons of salt. Add the okra pods and enough additional water to cover them. Soak for at least an hour before cooking.
Step 2
Drain the soaking liquid off the okra but do not rinse the pods. Dry the okra well on paper towels.
Step 3
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant. 1 to 2 minutes.
Step 4
Add the okra, tomatoes, parsley, and water. Cover and simmer over medium-low heat until tender, 40 to 60 minutes, depending on the size of the okra pods. Stir occasionally. Monitor the liquid level in the pot and add a bit of water if needed.
Step 5
Season with salt and freshly ground black pepper to taste and serve.
Serves 4 to 6 — Recipe adapted from thespruceeats.com