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Heirloom Succotash

1/2 lb Dried lima beans (about 1 1/4 cups)
1/4 lb Salt pork, sliced 1/2-inch thick
1/2 ts Cayenne pepper
1/2 ts Salt
1 Water
1 cn (12-ounce) kernel corn


Soak the beans overnight, then drain. Place the salt pork in the bottom of a Dutch oven or heavy sauce pan. Add the beans, pepper, salt, and water to cover. Simmer for 1 1/2 hours or until beans are tender, stirring occasionally and adding more water if needed. Just before serving stir in the corn, serve hot with salt pork. Makes 1 quart.


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