Summer Southern Succotash

Some girlfriends and I have decided to start a Supper Club. I'm so excited. It's gonna be a great time of trying new recipes, exploring new flavors, and celebrating good friendships! Our first meeting isn't until the end of the month, but I thought I'd post my recipes now. I'm hoping my girlfriends will send me their recipes so I can post them here too! 

To kick it off, we picked "Southern" as our theme and I'm supposed to bring the side dish.  My OCD, indecisive, recipe spaz self couldn't decide on just one. So I'm making two. Succotash and Fried Green Tomatoes. YUM! Pictures will post after our party on the 25th.

This Succotash recipe is loosely based on how we used to make it at the restaurant. Except I added bacon and okra to this one. Cause bacon makes everything better. And I figured being adventurous is what Supper Club is all about right? So Okra it is...

Ingredients
2 cups fresh lima beans (or 1 lb frozen)
1 cup chopped onion
8 slices of bacon
2 Tablespoons butter
1 cup chopped red pepper
2 cups sliced okra
4 cups fresh corn cut from cob (about 6 ears)
1/4 cup whipping cream
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
Garnish - chopped chives and hot pepper sauce (like Tabasco or 

Directions
Cook lima beans in boiling, salted water about 15 minutes or till almost tender; drain.

While lima beans are boiling, melt butter in large nonstick skillet over medium heat.

Add onion and bacon. Cook until tender. About 5 minutes.

Add lima beans, bell pepper and okra.

(Save corn til last!)

Cook and stir 5 minutes.

Add whipping cream, corn, salt & pepper and mix well.
Cook over very low heat, stirring frequently, about 7 to 10 minutes, or until corn is tender.
Remove to a serving dish and garnish with chopped chives.
Have hot pepper sauce available for those who want to heat it up!
ENJOY!