Cherokee Succotash
Categories Amerindian, Vegetable, Southern, Sidedish
Yield: 6 servings
2 lb dry Lima beans
3 c fresh corn cut from cob
6 wild onions or pearl onions
Salt & pepper to taste
2 Tb melted bacon fat
3 qts water
Soak beans for 3-4 hrs. then drain.
Bring water to a boil then add beans.
Cook at a moderate boil for 10 mins.
Add corn, onions, ham hocks, salt & pepper,
Reduce heat then cook for 1 hr. on a low heat.
Serve hot with cornbread.
ORIGIN:
Nancy Red Heron, Asheville-NC, circa 1988
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Comments: 3 ( 1 removed by Donald H. )