Recipe by Belina Smith-Sullivan, Trenton, South Carolina
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
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.
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.
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.