10 oz fresh or frozen lima beans (2 cups)
4 slices center cut bacon
1 C chopped sweet onion (from 1 small onion)
4 oz fresh okra, cut into 1/2 inch slices (or frozen) (1 cup)
1 garlic clove, finely chopped (1 tsp)
3 cups fresh corn kernels (or canned/frozen)
1-1/4 tsp kosher salt
1/4 tsp black pepper
3 Tbsp butter
5 oz cherry tomatoes, halved (1 cup)
1/4 C thinly sliced fresh basil
Cook lima beans in pot of water, covered. Bring to a boil over medium-high. Reduce to medium-low and simmer until beans are just tender, 8-10 minutes. Drain and set aside.
While beans are simmering, cook bacon in cast iron skillet until crisp, about 8 minutes, turning once after 5 minutes. Remove bacon to paper towels, crumble and set aside.
In bacon drippings in skillet, add chopped onion, okra and garlic cooking over medium heat; cook, stirring often until onion is tender, about 6 minutes. Stir in corn, salt, pepper and lima beans. Cook until corn is bright and tender. Add butter, stirring constantly until butter is melted. Remove from heat, add tomatoes and basil and bacon. Serve & enjoy a taste of the South!
From Carol's Kitchen 