Roasted Tomato Succotash With Okra

• 2 cups Fresh Or Frozen Lima Beans
• 1 pint Cherry Tomatoes, Halved
• Olive Oil, Salt, Pepper
• 3 strips Bacon, Cut Into Bits
• 1 pint Fresh Okra, Cut Into 1-inch Pieces
• 2 ears Corn, Kernels Scraped From The Cob
• 3 cloves Garlic, Minced
• 2 teaspoons Sugar
• 1 Tablespoon Red Wine Vinegar
• 2 Tablespoons Butter
• 1/4 cups Basil Or Other Fresh Herbs

1. In a pot, cover lima beans with water by about one inch. Cover pot and bring beans to a boil. Turn heat down to medium and let beans simmer for 10-15 minutes or until just tender (don't let them get mushy!). Drain beans until you're ready to use them.
2. Preheat oven to 400u0b0F. Arrange tomatoes cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast tomatoes for 20 minutes or until edges are browned, then remove from the oven and set aside until ready to use.
3. In a large skillet, brown bacon bits over medium-high heat until crispy. Remove bacon from skillet (leave drippings) and let drain on a paper towel.
4. Reduce heat on the bacon skillet to medium, and add lima beans and okra. Cook for 3 minutes, stirring, until okra starts to soften. Add corn and garlic. Keep stirring and cook for 3 more minutes. When the veggies have softened, add bacon, tomatoes, sugar, vinegar, and butter. Stir to incorporate the flavors, the taste and add salt and pepper to your preference.
5. Serve warm or cold topped with fresh herbs. Enjoy!

fresh or, tomatoes, olive oil, bacon, fresh okra, cob, garlic, sugar, red wine vinegar, butter, ubc

Taken from tastykitchen.com/recipes/salads/roasted-tomato-succotash-with-okra/ (may not work)