2 quarts water ½ pound lean salt pork with rind
2 c (1 pound) dried large Lima beans removed, cut into ¼-inch-thick
A ¾-pound smoked ham hock slices
1 large onion, peeled, plus 1 large Salt (optional)
onion, peeled and sliced lengthwise Freshly ground black pepper
into ¼-inch-thick slices ½ c finely chopped scallions,
1 medium-sized bay leaf including 3 inches of green tops
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In a heavy 6- to 8-quart casserole, bring the water to a boil over high
heat. Drop in the Lima beans and boil briskly for 2 minutes, then remove the
casserole from the heat and let the beans soak for 1 hour. Add the ham hock,
the whole onion and the bay leaf and return the water to a boil over high
heat. Reduce the heat to low and simmer, partially covered, for about 1 hour,
or until the Lima beans are tender but still intact. Check the casserole from
time to time and add more boiling water if the liquid seems to be cooking
away too rapidly.Transfer the ham hock to a platter, and remove and discard the whole onion and bay leaf. Drain the beans through a large sieve set over a bowl and reserve the beans and 2 cups of the cooking liquid. When the ham is cool enough to handle, cut off the skin and fat with a small, sharp knife and remove the meat from the bones. Discard the skin, fat and bones and cut the meat into ¼-inch pieces.
Fry the salt pork slices in a heavy 3- to 4-quart casserole set over moderate heat, turning them frequently with tongs until they are crisp and brown and have rendered all their fat. Transfer the pork to paper towels to drain and pour off all but about 2 tablespoons of the fat. Add the sliced onion to the casserole and, stirring frequently, cook for about 5 minutes, or until the onion is soft and translucent but not brown. Stir in the reserved beans, the 2 c of bean liquid, the ham meat and the salt pork slices and bring to a boil over high heat. Taste for seasoning and add salt and freshly ground black pepper if you wish. Sprinkle the top with the chopped scallions and serve at once, directly from the casserole. Serves 6.
1½ pounds fresh okra 1 c coarsely chopped green peppers
3 large firm ripe tomatoes 3 dried hot red chilies, each about
½ pound sliced bacon, cut 2 inches long, washed, stemmed,
crosswise into halves seeded and coarsely crumbled
1½ c coarsely chopped onions 1 tsp salt
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Wash the okra under cold running water and, with a small, sharp knife,
scrape the skin lightly to remove any surface fuzz. Cut off the stems and
slice each pod crosswise into ½-inch rounds.Drop the tomatoes into boiling water and remove them after 15 seconds. Run them under cold water and, with a small, sharp knife, peel them, cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juice, and chop the pulp coarsely.
Fry the bacon in a heavy 12-inch skillet set over moderate heat, turning the slices frequently with tongs until they are crisp and brown and have rendered all their fat. Transfer the bacon to paper towels to drain.
Pour off all but about ¼ cup of the fat remaining in the skillet and add the onions and green peppers. Stirring frequently, cook over moderate heat for 5 minutes, or until the vegetables are soft but not brown.
Add the okra and, still stirring from time to time, cook uncovered for about 15 minutes. When the okra is tender, add the tomatoes, chilies and salt, reduce the heat to low, and simmer, tightly covered, for 10 minutes.
Taste for seasoning, then mound the okra in a heated serving bowl and sprinkle the bacon slices on top. Serve at once. Serves 6.
¼ c bacon drippings stemmed, quartered, seeded, deribbed
2 medium-sized onions, peeled and and coarsely chopped
coarsely chopped A 28-ounce can whole tomatoes, drained
1 tsp finely chopped garlic and coarsely chopped, with all the
4 c fresh corn kernels, cut from liquid reserved
5 or 6 large ears of corn, or 1 c water
substitute 4 c frozen corn ½ tsp ground hot red pepper (cayenne)
kernels, thoroughly defrosted 1½ tsp salt
1 medium-sized green pepper,
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In a heavy 4- to 5-quart casserole, melt the bacon drippings over moderate
heat. Add the onions and garlic and, stirring frequently, cook for about 5
minutes, or until the onions are soft and translucent but not brown. Stir in
the corn, green pepper, tomatoes and tomato liquid, water, red pepper and
salt, and bring to a boil over high heat. Reduce the heat to low, cover the
casserole partially, and simmer for about 10 minutes, or until the corn is
tender. Taste for seasoning and serve at once, directly from the casserole or
from a heated bowl. Serves 4 to 6.
