First:
Butter Beans
1 medium onion, chopped
2 teaspoons olive oil
1 bay leaf
1 bag frozen baby butter beans
chicken stock to just cover

Second:
Prepared butter beans, drained but reserve 1 cup of liquid
2 cups shaved sweet fresh corn
1 cup fresh okra, ¼ inch slices
2 medium tomatoes, seeded and diced
2 tablespoons clarified butter or olive oil
2-3 tablespoons whole, unsalted butter
¼ cup fresh basil, chiffonade
salt and pepper to taste

First
In a small saucepot, heat olive oil over medium heat. Add onions and sweat until translucent. Add bay leaf and butter beans, then just cover with chicken stock. Bring beans to a gentle simmer, and cook till tender, about 25-30 minutes. Do not overcook!

Second:
Heat a large sauté pan over medium-high heat. Add clarified butter or olive oil, and allow to heat 15 seconds more. Add corn and okra and cook for 2 minutes. Stir often to prevent sticking and remember that raw corn tends to pop when in a hot sauté pan. Be careful! Add butter beans, tomatoes, and some of the reserved cooking liquid. Cook for about 2 minutes. Add more of the reserved liquid if mixture is dry. Add butter, salt and pepper. Cook 30 seconds longer. You should have a rich, thick sauce in the pan. Check for seasoning, adjust, add basil, stir well and serve immediately! There will be no leftovers.