Delaware Succotash

From The Best of the Best from America Cookbook by Gwen McKee & Barbara Mosely, c. 2008.

• Ready In: 40 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  slices salt pork
• 1  pint  shelled lima beans (can substitute 1 package frozen, thawed)
•  water
• 8  ears fresh corn (can substitute 8 ears frozen corn, thawed)
• 1  large  ripe tomatoes, cubed
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  dash nutmeg

Directions

1. Lay salt pork in bottom of a saucepan and cover with lima beans. Add enough water to cover, and cook over low heat until beans are tender. Cut kernels from fresh corn and combine with beans, cubed tomato, and seasonings. Cover and continue cooking over low heat for 10-15 minutes. Stir frequently.