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!