Cherokee Succotash

Recipe Ingredients

2 lbs	908g / 32oz	Fresh or dry lima beans*
		* - (small ones are best)
3 cups	187g / 6.6oz	Fresh corn cut from cob
4		Wild onions or pearl onions
		Salt to taste
		Pepper to taste
2 tablespoons	30ml	Melted bacon fat
2		Smoked ham hock
3		Water

Recipe Instructions

Soak beans, if using dry ones, for 3-4 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!

Source:
[email protected] (Jim Dart !!!)

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