Brazilian Style Succotash

3 slices bacon

½ cup finely chopped onion

2 teaspoons minced garlic

1 small serrano, minced

8 ounces cherry tomatoes, halved, or quartered if large

½ pound fresh okra, trimmed and sliced 1/3-inch thick

2 tablespoons fresh lime juice

Salt

2 cups fresh corn kernels

One 15-ounce can black beans, rinsed and drained

½ cup unsweetened coconut milk

½ cup cilantro, leaves and tender stems, chopped

1/3 cup chopped toasted peanuts

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.

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 the serrano; cook, stirring for 1 minute. Add the tomatoes and cook, stirring occasionally until they are softened. Add the okra, ½ cup water and lime juice along with a hefty pinch of salt; bring to a boil and simmer, stirring occasionally 2 minutes. Add the corn and simmer, stirring occasionally, 2 minutes. Add the black beans and coconut milk and simmer, stirring occasionally, until the mixture is heated through. Add the cilantro and salt to taste. Serve each portion sprinkled with the crumbled bacon and peanuts.

Makes 6 servings.

Nutrition information per serving: 247 calories; 77 calories from fat; 9 g fat (2 g saturated; 0 g trans fats); 2 mg cholesterol; 162 mg sodium; 31 g carbohydrate; 8 g fiber; 6 g sugar; 9 g protein.