| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetables | 68 | Servings |
INGREDIENTS
| 2 | lb | Fresh or dry Lima beans* |
| *(small ones are best) | ||
| 3 | c | Fresh corn cut from cob |
| 4 | Wild onions or pearl onions | |
| Salt to taste | ||
| Pepper to taste | ||
| 2 | tb | Melted bacon fat |
| 2 | Pieces smoked ham hock | |
| 3 | qt | Water |
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! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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