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.
- 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
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.
Drain the soaking liquid off the okra but do not rinse the pods. Dry the okra well on paper towels.
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.
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.
Season with salt and freshly ground black pepper to taste and serve.
Serves 4 to 6 — Recipe adapted from thespruceeats.com