Best-Ever Succotash

🥘 Ingredients

• fresh or frozen baby lima beans 10 ounces
• center-cut bacon slices 4
• chopped sweet onion 1 cup
• fresh okra 4 ounces
• garlic clove 1
• fresh corn kernels 3 cups
• kosher salt ¼ tsp
• black pepper ¼ tsp
• butter 3 tbsp
• cherry tomatoes 5 ounces
• fresh basil ¼ cup

1. 1

   Place fresh or frozen baby lima beans (2 cups) 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.
2. 2

   While beans simmer, place center-cut 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 .
3. 3

   Add chopped sweet onion (from 1 small onion), fresh okra (cut into ½-inch-thick slices), and garlic clove (finely chopped) to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes.
4. 4

   Stir in fresh corn kernels (4 ears), kosher salt , black pepper , and the drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes .
5. 5

   Add butter , and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
6. 6

   Stir in cherry tomatoes (halved, 1 cup) and thinly sliced fresh basil ; sprinkle with crumbled bacon, and serve immediately.