Succotash

Instructions

1. 1

   Cook the Bacon: In a large cast-iron skillet over medium heat, fry the chopped bacon until crispy. Use a slotted spoon to remove the bacon to a paper towel, leaving about 2 tablespoons of bacon grease in the pan.

2. 2

   Sauté the Aromatics: Add the diced red onion and red bell pepper to the hot bacon fat. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.

3. 3

   Add the Beans and Corn: If using frozen lima beans, thaw them briefly under warm water. Add the lima beans and corn kernels to the skillet. Cook for 6 to 8 minutes, stirring frequently, until the corn is tender and brightly colored.

4. 4

   Incorporate Tomatoes: Stir in the halved cherry tomatoes. Cook for just 2 to 3 minutes until the tomatoes just begin to soften and release their juices, but before they turn to mush.

5. 5

   Finish with Butter: Remove the skillet from the heat. Stir in the 2 tablespoons of butter and the fresh thyme leaves. Toss until the butter melts and glazes all the vegetables.

6. 6

   Season and Serve: Season generously with salt and black pepper. Stir the crispy bacon bits back into the skillet and serve immediately as a colorful side dish.