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Southern-Style Succotash


1 pound lima beans, fresh or frozen

6 thick slices bacon

1 Vidalia onion, chopped

½ cup chopped red bell pepper

1 large garlic clove, minced

1 cup sliced okra

3 cups corn kernals, fresh or frozen

Kosher salt, to taste

Freshly ground black pepper, to taste

3 tablespoons unslated butter

1 pint grape tomatoes, halved

2 tablespoons sliced fresh basil


  1. In a saucepan over medium-high heat, cover beans with water by 1 inch and bring to a boil. Reduce heat to medium-low and simmer until tender but not mushy, about 10 minutes. Drain and set aside.
  2. In a large caste-iron skillet over medium heat, cook bacon until crisp. Reserving drippings in pan, remove bacon to a paper towel-lined plate to drain. Once cooled, crumble bacon and set aside.
  3. In the same skillet with drippings, cool the onion, bell pepper, garlic, and okra until onion is translucent, 3 to 4 minutes. Add corn, salt, pepper, and lima beans and cook until corn is tender, 5 minutes more. Add butter and stir until melted. Stir in tomatoes, basil, and crumbled bacon.
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