Serves: 6
Total Calories: 79
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.
This Delaware Succotash recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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