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Cherokee Succotash

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHEROKEE SUCCOTASH
 Categories: Vegetables
      Yield: 68 Servings
 
      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
 
  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!
 
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