Recipe - Cherokee Succotash

2 pound Fresh or dry Lima beans*
*(small ones are best)
3 cup Fresh corn cut from cob
4 Wild onions or pearl onions
Salt to taste
Pepper to taste
2 tablespoon Melted bacon fat
2 Pieces smoked ham hock
3 qt Water

Soak beans, if using dry ones, for 34 hours. Bring the water to a boil
then add the beans. Cook at a moderate boil for 10 minutes then add the
corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour
on a low heat. Got this one from a friend from grad school. He is a
cultural anthropologist who also happens to be a Cherokee Amerindian. His
passion is cooking and this is a recipe that he assures me is genuinely
ethnic to his people in North Carolina. The changes from the items *'d are
his not mine. The measurements have been converted for us as well. He
claims we would like to measure out a hand ful of this and a small pinch
of that. Enjoy!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini