Summer Succotash - cooking recipe

Ingredients

Summer Succotash
Adapted from Gourmet
1 cup frozen baby lima beans
5 slices bacon - I use thick cut
1 medium Vidalia onion or other sweet onion, chopped
1-2 large garlic cloves, minced
1 1/2 pints cherry tomatoes, halved (I used a mix of red and yellow)
Fresh kernels from 4 ears corn
1 tablespoon red wine vinegar, plus more to taste
1/4 cup packed fresh basil leaves (I cut them in slivers)
I

Preparation

In a small saucepan of boiling salted water cook beans over moderate heat, stirring occasionally, until just tender, about 3-5 minutes. In a sieve drain beans and rinse under cold running water to stop cooking. Set aside.

Cook bacon on baking sheet in 400 degree oven until crisp. Drain bacon on paper towels and crumble. Pour all the bacon fat into a large skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook for 1 minute more. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes begin to lose their shape. Remove skillet from heat and gently stir in cooked beans and bacon. Cool succotash to room temperature and gently stir in basil and salt, pepper and additional vinegar to taste.