SUCCOTASH (for six)

10 ounces fresh or frozen baby lima beans (about 2 cups)

4 center cut bacon slices

1 cup chopped sweet onion (from 1 small onion)

4 ounces fresh okra, cut into ½ inch thick slices (1 cup)

1 garlic clove, finely chopped (1 teaspoon)

3 cups fresh corn kernels (4 ears)

1-1/4 teaspoons kosher salt

¼ teaspoon black pepper

3 tablespoons butter

5 ounces cherry tomatoes, halved (1 cup)

¼ cup thinly sliced fresh basil

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1.   Place lima beans in a medium saucepan and add water to cover.  Bring to a boil over medium high heat, reduce heat to low and simmer until beans are just tender, 8 to 10 minutes.  Drain and set aside.

2.   While beans simmer, place bacon slices in a large cast iron skillet over medium heat.  Cook until crisp, about 8 minutes, turning once after 5 minutes.   Transfer bacon to paper towels, crumble bacon and set aside.  Reserve drippings in skillet.

3.   Add chopped onion, fresh okra and garlic to skillet over medium heat and cook, stirring often, until onion is just tender, about 6 minutes.  Stir in fresh corn kernels, salt, pepper and drained beans and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes.  Add butter and cook, stirring constantly, until butter is melted, about 1 minute.  Remove from heat.

4.   Stir in halved cherry tomatoes and sliced basil, sprinkle with crumbles bacon and serve immediately.

from Southern Living Magazine