Best Ever Succotash

We absolutely love corn in the spring/summer months, so when I saw this recipe for Succotash, I had to try it. The recipe is so simple to follow and we love all the veggies in this side dish. Dr. Sweetpea raved about how good this was and ate several servings of it during his dinner.

Best Ever Succotash

(Source: Southern Living Magazine) 

10 ounces fresh or frozen baby lima beans (2 cups)

4 center-cut bacon slices

1 cup chopped sweet onion (from 1 small onion)

4 ounces fresh okra, cut into 1/2-inch-thick slices (1 cup)

1 garlic clove, finely chopped (1 tsp.)

3 cups fresh corn kernels (4 ears)

1 1/4 teaspoons kosher salt

1/4 teaspoon black pepper

3 tablespoons butter

5 ounces cherry tomatoes, halved (1 cup)

1/4 cup thinly sliced fresh basil

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.