2 slices thick-sliced bacon
4 garlic cloves, minced
1 large Vidalia or other sweet onion, chopped
2 cups fresh corn kernels
2 cups fresh or frozen lima beans (may substitute canned or cook from dried)
2 cups reduced-sodium vegetable or chicken broth
2 cups sliced fresh okra (15 to 20 pods)
2 medium tomatoes, diced
1 teaspoon paprika or smoked paprika
1/4 teaspoon ground cayenne pepper (optional)
1 to 2 tablespoons apple cider vinegar
1 tablespoon butter
½ teaspoon salt
Freshly ground black pepper
1. Cook bacon in a large skillet over medium heat until crispy. Remove bacon from pan to cool, leaving 1 to 2 tablespoons of fat in pan. Crumble bacon and set aside.
2. Add garlic and onions to pan and sauté over medium heat until slightly translucent, about 5 minutes. Stir in corn, lima beans and broth. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until lima beans are almost tender, 15 to 20 minutes.
3. Add okra, tomatoes and spices. Continue to simmer, stirring frequently, until liquid has reduced to a thick glaze, about 10 minutes.
4. Add vinegar, butter, salt and pepper. Stir until butter has melted. Serve topped with the crumbled bacon.
—Recipe submitted the Tanya Hudson, Athens, Ga.
Nutritional facts per serving: 236 calories, 9g fat, 14mg cholesterol, 9g protein, 33g carbohydrates, 7g fiber, 672mg sodium