1 pound fresh okra
1/4 cup bacon drippings
1 onion, chopped
1 green bell pepper, chopped
1 28-ounce can whole tomatoes
1 teaspoon sugar
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lemon, cut in wedges
1 tablespoon all-purpose flour
1 tablespoon water
Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
Cut the okra into ¼-inch-thick slices, discarding the stems.
Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.