Succotash is an incredibly versatile side — it can be served hot, warm, or even chilled from the fridge. The freshly sautéed summer vegetables are classically paired with grilled meats and barbecue, but there’s no reason to limit yourself there. And although you can freeze succotash, it’s best to store leftovers in the refrigerator for a few days and reheat in a skillet.

Ingredients

• 1 cup frozen baby lima beans
• 1 medium green bell pepper
• 1/2 medium sweet onion
• 2  cloves  garlic
• 1 pint grape or cherry tomatoes
• 4 ounces fresh or frozen okra (about 1 cup)
• 1/4 cup loosely packed fresh basil leaves
• 2 cups fresh or frozen corn kernels (from about 2 ears fresh)
• 4 slices bacon (about 4 ounces)
• 1 1/2 teaspoons kosher salt
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon freshly ground black pepper

Procedure

1. Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
2. Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
3. Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
4. Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. 
5. Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes. 
6. Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute. 
7. Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
8. Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper. 
9. Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.