Ingredients

The following ingredients have 6 Servings
  • 4 slices smoked bacon
  • 1 medium sweet onion chopped
  • 1 1/2 cups okra sliced 1/2 inch thick
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 can (15 ounces) lima beans drained and rinsed
  • 1 can (15 ounces) black eyed peas drained and rinsed
  • 1 1/2 cups grape or cherry tomatoes halved
  • 4 ears corn shucked and silks removed
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon smoked paprika
  • 1 1/2 tablespoon cider vinegar

Instruction

  • Fry bacon in a heavy skillet over medium heat; reserving bacon grease.  Remove to paper towels to drain. Coarsely chop.
  • Add onion and okra to skillet.  Cook until lightly browned on the edges; approximately 5-7 minutes.  Reduce heat to low.  Add garlic and butter; cook for 1 minute stirring several times. Remove from the heat and let cool.
  • Heat grill to medium.  Cook corn for 15-20 minutes; turn every 5 minutes.  Once cooled cut kernels from the cob.
  • In a large bowl combine the lima beans, black eyed peas, corn, tomatoes.  Gently stir in the cooled onions, okra, garlic and butter.  Toss in the crisp bacon, chives, paprika and cider vinegar. Season with salt and pepper to taste.