|Thin slices salt pork||2|
|Ripe tomato||1 Large, skinned and cubed|
|Shelled lima beans/Thawed lima beans||1 Pint|
|Ears of corn/1 package frozen, thawed corn||8|
Lay slices of salt pork in bottom of a saucepan and cover with Lima beans.
Add enough water to cover, and cook over a low heat until the beans are tender.
Cut the kernels from fresh corn and combine with beans, cubed tomato, and seasonings.
Cover and continue cooking over a low heat for 10 to 15 minutes.
Stir frequently to prevent scorching.