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| Cherokee Succotash Recipe |
Category: Vegetables
Rating:
N/A
Servings: 68
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Ingredients
2 lb fresh or dry lima beans*
1 *(small ones are best)
3 cup fresh corn cut from cob
4 wild onions or pearl onions
1 salt to taste
1 pepper to taste
2 tablespoon melted bacon fat
2 pieces smoked ham hock
3 quart water
Cooking 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!
vegetables
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