1/2 lb. dried lima beans
1/2 lb. salt pork, diced (or bacon 1/2 tsp. Salt
1/2 cup cider vinegar
Water enough to cover beans
1 12-oz. can of kernel or fresh corn

Cover beans with water and vinegar, soak overnight, then drain. Place beans, pork, salt and enough water to cover,in a warmed and lightly oil 10-inch Dutch oven. Cook covered over low fire for 1 1/2 hours; add small amount of water if needed. Add corn; stir and cook for 15 minutes more.