Cherokee succotash

68 servings

Ingredients

QuantityIngredient
2poundsFresh or dry Lima beans*
*(small ones are best)
3cupsFresh corn cut from cob
4Wild onions or pearl onions
Salt to taste
Pepper to taste
2tablespoonsMelted bacon fat
2Pieces smoked ham hock
3quartsWater

Directions

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!