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Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
Add the lima beans, corn, tomatoes and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Remove from heat.
Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.