3 slices bacon
1 large onion, chopped
1 can tomatoes, diced
2 c. sliced okra
1 can butter beans, drained
1 (8 oz.) can whole kernel corn, drained

In a heavy 12-inch skillet cook bacon until crisp. Remove and drain on paper towel. Reserve 2 tablespoons of drippings in skillet. Add onion and cook until tender. Add the drained vegetables; season with salt and pepper to taste. Simmer uncovered about 20 minutes or until liquid has almost evaporated. Crumble bacon and sprinkle on top.

Makes 6 to 8 servings. May use frozen okra or fresh okra.