Classic Succotash

• 2 cups fresh lima beans
• 1/2 small yellow onion
• 4 fresh thyme sprigs
• 1 garlic clove
• 3 uncooked bacon slices
• 1 medium-size sweet onion, chopped
• 3 cups fresh corn kernels (about 6 ears)
• 1 pt. cherry tomatoes, halved
• 2 tablespoons unsalted butter
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons chopped fresh dill
• 1 1/2 tablespoons chopped fresh chives

1. Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
2. Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.
3. Saute chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.

fresh lima beans, yellow onion, thyme, garlic, bacon, sweet onion, fresh corn kernels, cherry tomatoes, unsalted butter, red wine vinegar, dill, fresh chives

Taken from www.myrecipes.com/recipe/classic-succotash (may not work)