2 cups, or one 16-ounce bag of frozen lima beans
5 slices of bacon
1 clove of garlic, diced or pressed
1 medium sweet onion, such as Vidalia, diced
1 green bell pepper, diced
3 cups, or one 24-ounce bag of sweet corn, frozen and thawed
2 tablespoons butter
1 pint cherry tomatoes, halved
2 tablespoons fresh chives, 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 and set aside.
Place a large cast iron skillet over a medium-high heat and add the bacon. Cook 5-7 minutes, flipping halfway through, until crispy. Transfer the bacon to a plate lined with paper towels, but reserve the fat rendered in the bottom of the cast iron skillet.
Return the skillet to the heat and add the garlic and onion, stirring occasionally until the onion begins to turn translucent, about 5 minutes.
Add the corn and lima beans and cook an additional 5-7 minutes, stirring every so often to ensure all of the corn and beans get some time at the bottom of the pan.
While the mixture cooks, finely chop the bacon.
Add the butter and cherry tomatoes. Stir until the butter has completely melted.
Remove the skillet from the heat and add the bacon and chives. Season with salt and pepper to taste, serve immediately.
