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1/4 lb bacon

1 onion-chopped

2 garlic cloves-minced

4 ears corn

1 jalepeno-seeded and finely chopped

10 oz baby lima beans

1/2 lb okra-thinly sliced

1/4 lb cherry tomatoes-cut in half

2 tbsp cider vinegar

1/4 cup fresh basil-chopped

Salt and pepper to taste


Cut corn from cobs and discard cobs.

Cook bacon til crisp and drain,leaving the drippings in the skillet.

Cook the onion in the bacon drippings til softened.

Stir in the garlic and cook,stirring,for 1 minute.

Add in the corn,jalepeno pepper,lima beans,okra and tomatoes.

Continue cooking til vegetables are tender(about 7 minutes).

Stir in the vinegar,basil,salt and pepper.

Top with crumbled bacon to serve.