Fry bacon until crisp and set aside.
Heat the Butter Olive Oil in a large skillet over medium-heat. Add the onion, red pepper and Jalapeño and sauté for 4 minutes to soften. Add the garlic and sauté for 1 minute or just until golden.
Add the corn kernels, lima beans, and tomato and reduce heat to medium. Season and cover. Cook for 7-10 minutes or until the corn and lima beans are softened. If the pan is dry before the corn and beans are tender, add a few tablespoons of water.
Garnish with crumpled bacon and chopped cilantro and serve.
Prep: 20 minutes
Cook: 15 minutes
Makes: 4-6 servings