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Delaware Succotash

2 thin slices salt pork     
1 pint shelled lima beans or 1 package frozen, thawed     
8 ears of fresh corn, or frozen, thawed
1 large ripe tomato, cubed
1 teaspoon salt
1/4 teaspoon pepper
Dash of nutmeg

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; add cubed tomato and seasonings.  Cover and continue cooking over low heat for 1015 minutes.  Stir frequently.  Yields 6 servings.

Contributed by South Coastal Cuisine

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