I'm always looking for ways to incorporate the fresh vegetables that are available from produce stands and farmer's markets in the warmer months, so I tried a new recipe for succotash recently. It turned out so good that I wanted to share the recipe here. I originally found the recipe via Southern Living. My husband does not much care for lima beans, but he loved this, so don't be deterred by those, I know they aren't the most popular vegetable.
2 cups lima beans
1/2 small onion (don't dice it up, use leave the half in tact)
4 fresh thyme sprigs
1 whole garlic clove
Put those ingredients listed above into a pot and add enough water to cover them. Bring this to a boil, then reduce heat to a simmer for about 20 minutes. Drain the beans, but save 3/4 cup of the cooking liquid. Discard the thyme, onion and garlic clove.
Cook 3-4 slices of bacon in a large skillet and remove once cooked through. Leave the grease in the skillet and drain bacon on a paper towel.
Dice an onion and add it to the skillet. While that cooks, take 6 corn cobs and cut the corn from the cob, then add it to the skillet. Cook about 5 minutes until the corn is tender. Next, add 1 pint of halved cherry tomatoes, the cooked lima beans, 2 tablespoons butter, 1 tablespoon red wine vinegar, 1.5 tablespoons chopped fresh dill and 1.5 tablespoons fresh chives. Salt and pepper to taste and top with the crumbled bacon.