Step 1

Cook frozen lima beans according to the instructions on the package. We placed them in water and brought to a boil and simmered for 8-10 minutes, until beans were tender. Drain and set aside.

Step 2

Thaw corn, if using frozen.

Step 3

Fry bacon in a skillet till crisp. Remove to a plate and crumble..

Step 4

Discard excess bacon drippings, keeping around 2 Tbsp in the skillet. Sauté onion, bell peppers and garlic in bacon drippings for 3-4 minutes, until slightly tender. Stir in corn and lima beans along with salt and pepper. Combine well and cook for a couple of minutes. In the case of fresh corn, add before lima beans and cook until tender, about 5-7 minutes, then add lima beans.

Step 5

Add in butter and mix well.

Step 6

Remove from the heat. Stir in cherry tomatoes and basil leaves and top it all with crumbled bacon.