Categories: Vegetables

Ingredients

• 3 slices bacon
• 1/2 cup finely chopped onion
• 2 tsp. minced garlic
• 1 small serrano pepper, minced
• 8 oz. cherry tomatoes, halved, or quartered
• 1/2 lb. fresh okra, trimmed and sliced 1/3-inch thick
• 2 Tbsp. fresh lime juice
• Salt
• 2 cups fresh corn kernels
• 1 (15 oz.) can black beans, rinsed
• 1/2 cup unsweetened coconut milk
• 1/2 cup cilantro, leaves and tender stems, chopped
• 1/3 cup chopped toasted peanuts

Directions

1. In a large skillet cook the bacon over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain; when it is cool, crumble and set aside.

2. Add the onion to the fat in the skillet and cook over medium heat, stirring occasionally until the onion is golden, about 8 minutes. Add the garlic and serrano; cook, stirring for 1 minute.

3. Add the tomatoes and cook, stirring occasionally until they are softened. Add the okra, 12 cup water and lime juice along with a hefty pinch of salt; bring to boil and simmer, stirring occasionally, 2 minutes.

4. Add the black beans and coconut milk and simmer, stirring occasionally, until the mixture is heated through. Add the cilantro and salt to taste.

5. Serve each portion sprinkled with the crumbled bacon and peanuts.

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