As a side dish — Ritual Corn and Beans (serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
- 4 cups lima beans
- 4 cups corn kernels
- 2 generous pieces of unsmoked bacon or salt pork
- pepper, salt
- butter
Method: Combine corn kernels, freshly cut from the cob, and lima beans, in the proportion of 3 corn kernels to a bean. Cover with water, add the unsmoked bacon or salt pork and boil slowly until most of the liquid is taken up. Serve seasoned with butter, pepper and salt.
This recipe is in the public domain and may be used freely.
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