Ingredients

The following ingredients have 4 Servings
  • 1 cup Baby lima beans (frozen or fresh)
  • 1 cup Zipper peas (frozen or fresh)
  • 1/2 cup Sweet onion (diced)
  • 1 1/2 cups Fresh okra (Diced into 1/2" pieces)
  • 3 cups Fresh corn kernels (about 4 large ears)
  • 1 clove Garlic (minced)
  • 1 tsp Kosher salt (or more to taste)
  • 1/2 tsp Black pepper
  • 2 tbsp Unsalted butter
  • 1 cup Cherry tomatoes (halved)
  • 1/3 cup Fresh basil (sliced thinly)
  • 3 slices Bacon (cook and crumbled)

Instruction

  • Place the lima beans and zipper peas in a medium-size pot, and add water to cover. Bring to a boil, reduce heat and simmer for 8 to 10 minutes, or until the beans and peas are just tender. Do not overcook. Drain and set aside.
  • In a large skillet cook the bacon until crispy, drain on paper towels, and crumble. Reserve at least 1 tablespoon of the bacon fat in the skillet.
  • Add the onion and okra to the skillet over medium heat. Cook, stirring often until the onion is tender, about 5 minutes.
  • Stir in the corn kernels, lima beans, zipper peas, minced garlic, salt, and pepper. Cook stirring often until the corn is just tender, about 5-6 minutes.
  • Add the butter, and cook stirring constantly for one minute to melt the butter and coat the vegetables. Remove from the heat.
  • Stir in the cherry tomatoes and sliced basil. Sprinkle the crumbled bacon evenly over the top and serve.