Sweet Corn Succotash

1. 2 cups fresh green peas
2. 1 tablespoon coconut oil
3. 1 thick slice of bacon, finely diced
4. 1 small onion, finely chopped
5. 1/2 pound okra, sliced 1/2 inch thick
6. 3 medium tomatoes—peeled, seeded and coarsely chopped
7. 3 ears of corn, kernels cut off
8. Salt and freshly ground pepper
9. 2 tablespoons unsalted butter
10. 1/4 cup slivered basil leaves

1. In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
2. In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.