In a large Dutch oven, boil 12 ounce bag frozen lima beans (boil the beans, not the bag) until tender, 15-20 minutes, drain, and set aside.
Wipe out the pot and add 6 slices bacon, chopped until crispy over medium heat for about 10 minutes, stirring often, and drain, reserving the bacon grease in the pan. Set the cooked bacon aside for garnish.
Add 1 small sweet onion, small diced, 1 green bell pepper, small diced, 1 cup sliced fresh okra, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika, stir into the bacon grease and cook until the onion is translucent, 8-10 minutes, stirring occasionally.
Add 4 ears of corn, kernels removed and lima beans, stir them in, and cook an additional 5 minutes, stirring occasionally.
Add 4 Tablespoons salted butter and 2 cloves garlic, minced, mix to combine, and cook until the garlic is fragrant (about 30 seconds).
Take off the heat, and stir in 1 pint grape tomatoes, cut in half. Garnish with the crispy bacon and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.