Succotash

Ingredients:

• 1 package (425 g) frozen lima beans (thawed) or about 2 cups fresh lima beans
• 4 strips of bacon
• 2 tablespoons unsalted butter
• 1 sweet onion, diced
• 2 cups fresh corn kernels (about 3 ears)
• 3 cloves garlic, crushed
• 1.5 cups frozen chopped okra
• 1 cup grape tomatoes
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley

Preparation:

1. Place the lima beans and 1 slice of bacon in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the beans are tender, 8-10 minutes. Drain the beans and set aside. Remove the bacon from the pan.
2. Meanwhile, place the remaining bacon in a large cast-iron skillet and heat over medium heat. Cook, turning occasionally, until crisp, about 8 minutes. Transfer the bacon to a plate or bowl and set aside.
3. In the same skillet with the rendered fat, melt the butter. Add the onion and cook until softened, 2-3 minutes. Add the corn and garlic, season with salt and pepper (about 1/2 teaspoon each). Cook until the corn is barely cooked through, 3-4 minutes.
4. Add the okra and cook for a couple more minutes. Add the tomatoes and beans and continue cooking until the corn is tender, 2-3 minutes. Stir in the lemon juice, then taste.
5. Slice the fried bacon and sprinkle it over the salad along with chopped parsley. Serve the succotash warm or at room temperature.