Prep Time: 15 minutes | Cook Time: 25 minutes
- 1/2 lb bacon, chopped
- 1 medium onion
- 1 medium zucchini
- 2 medium yellow squash
- 1 clove garlic, minced
- 1 bell pepper
- 20 oz lima beans
- 3 cups corn kernels
- 1 pint cherry tomatos, halved
- 1/4 cup fresh basil, diced
Chop all your vegetables (except garlic and cherry tomatoes) to roughly the same size. I like 1/2 inch to 1 inch dice.
In a large skillet over medium heat, cook the bacon until crisp, then remove to a paper towel lined plate. Reserve about 2 tbs bacon fat in the pan.
Cook the onion, zucchini, and squash until soft, about 7 minutes.
Stir in garlic and bell pepper and let cook until fragrant, about 3 minutes.
Stir in tomatoes, corn, and beans. Cook for 1-2 minutes until warmed through and the tomatoes have wilted slightly.
Stir in basil and thyme and remove from heat. Add salt and pepper to taste.
Try tossing in your favorite hot pepper with the bell peppers to add a spicy kick!