In a small saucepan, combine lima beans and enough water to cover. Bring to a boil, reduce heat and simmer 10 to 12 minutes. Drain.
Add olive oil and butter to a large nonstick skillet and heat over medium heat. Add onion and cook 3-4 minutes. Add garlic, corn, and okra and sauté fro 3-4 minutes.
Add cream, thyme (the whole sprigs), sugar, salt and pepper and cook for 15 minutes, stirring occasionally. Remove the thyme stems.
Stir in lima beans, Parmesan cheese, roasted red peppers, and tomatoes. Cook for 1 minute, remove from heat and top with crumbled bacon.