2 cups, or 1 16-ounce bag of frozen lima beans
5 slices of bacon
1 clove garlic, minced
1 medium sweet onion, such as Vidalia, diced
1 cup okra, fresh or if frozen, thawed (optional)
½ red bell pepper, diced
½ green bell pepper, diced
3 cups, or one 24-ounce bag of sweet corn, frozen, thawed.
1 pint cherry tomatoes, halved
¼ teaspoon Cajun seasoning
1 ½ tablespoons red wine vinegar
1 ½ tablespoons unsalted butter
2 tablespoons chives, chopped
2 tablespoons parsley or dill, chopped
Salt and pepper to taste
Add the lima beans to a medium saucepan, cover with water and add a generous pinch of salt.
Place the saucepan over a medium-high heat. Once at a boil, reduce the heat to medium and cook until the beans are tender. Note: Check the package of the beans you're using to be sure, but this can be anywhere from 8 to 30 minutes.
Drain the beans, reserving 1 cup of the cooking liquid, and set aside.
Place a large pan over a medium-high heat and cook the bacon until crispy, about 5-8 minutes, flipping halfway.
Use tongs to transfer the bacon to a plate lined with paper towels to cool. Discard all but about 3 tablespoons, or enough to cover the bottom of your pan, of the rendered bacon fat.
Place the pan with the reserved fat back on the heat and add the garlic, onion, okra and bell peppers. Cook about 2 minutes, until just starting to brown but not yet soft.
Add the corn, lima beans, cherry tomatoes, Cajun seasoning, red wine vinegar and reserved cooking liquid. Bring to a simmer and cook about 5 minutes.
While the succotash is simmering, dice the bacon.
After 5 minutes, add the butter and stir until it has completely melted. Add the bacon and herbs, season with salt and pepper to taste, and serve immediately.