They’ll be no suffering with this succotash. Using the freshest and best that late summer offers both adults and children will not only be eating their veggies but going for seconds!
2 cups frozen baby lima beans
4 slices nitrate/nitrite free bacon
1 cup chopped vidalia onion
4 ounces fresh okra, cut into 1/2″ slices
1 garlic clove, finely chopped
3 cups fresh corn kernels (4 ears)
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
5 ounces cherry tomatoes cut in half
1/4 cup fresh basil, thinly sliced
Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to skillet over medium, 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.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
2018 08 10