Summer Succotash

3 Tablespoons bacon fat

1 cup frozen lima beans, thawed and drained

1 can whole kernel corn, drained

1 medium onion, chopped

3 Tablespoons pimientos, drained

3 large cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat bacon fat in cast iron or non-stick skillet. Add lima beans, corn and onion, cook over med-high heat until onions become opaque. Stir in remaining ingredients and cook, stirring occasionally until all liquid is gone.