Summer Succotash

Prep Time: 5 mins
Cook Time: 45 mins
Servings: 8

Ingredients
6 slices bacon
1 medium sweet onion, diced
1/2 large orange, yellow or red bell pepper, diced
3 cloves garlic, minced
1 cup chicken broth
1 (16-ounce) package frozen baby lima beans (about 3 cups fresh)
2 cups sliced okra
3 cups fresh corn (about 4 ears) or 1 (14.4-ounce) bag frozen corn
2 tablespoons apple cider vinegar
Salt
Pepper
1 pint grape tomatoes, halved (or 2 large tomatoes, diced)

Instructions
In a large skillet over medium heat, cook bacon until crisp. Remove using tongs or slotted spoon to allow drippings to stay in the pan. Drain bacon on paper towels and crumble. Set aside.

Return skillet to heat and add onion and pepper. Cook until onion is translucent — about 5 minutes. Add garlic and cook about 1 minute, being cautious not to burn. Use a slotted spoon to remove onion, pepper and garlic to a small bowl. Set aside while keeping drippings in the pan.

Add chicken broth to the skillet. Once bubbling, add lima beans. Cover and cook 10 to 15 minutes or until done to your liking. Add okra and cook, stirring occasionally, until okra has caused sauce to thicken slightly.

Add corn and return onions, pepper and garlic to the pan. Stir to combine. Cook, stirring frequently, until corn is tender. Add vinegar and stir. Add salt and pepper to taste. Add tomatoes and stir to combine. Remove from heat. The residual heat will cook tomatoes through. Sprinkle with crumbled bacon. Serve immediately.