2 slices of cooked bacon, crumbled
1 ear’s worth of corn kernels
1 quart fresh lima beans, shucked
1 pint okra, cut into 1/4 inch slices
1/4 cup finely chopped onion
1/4 cup chopped green onion
2 cloves garlic, minced
2-3 medium tomatoes, diced
freshly ground black pepper
Heat some oil or bacon grease in a large pan. Add the corn, lima beans, okra, onion, green onion and garlic and saute until the vegetables are tender. Add in the tomatoes and cook until just heated through. Season with salt and pepper. Stir in bacon.
The fact that summer is ending makes me sad. I know some people love fall (and puzzlingly, everything pumpkin spice) but to me, fall means that my least favorite time of the year is right around the corner. Luckily we have a few more days of summer left and here in Baltimore at least, a few of my favorite foods are still in season. I picked up some heirloom tomatoes and lima beans from the tiny market in my neighborhood and decided to put them into this simple succotash. It comes together quickly–I dispensed with the sauteeing the onion first–and makes a great side dish to pretty much anything while showcase the last bit of summer produce.