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By Yeffe Kimball and Jean Anderson

Posted July 23rd, 2007

This article is reprinted with permission from The Art of American Indian Cooking, by Yeffe Kimball, (2000, The Lyons Press)

The Art of American Indian Cooking

Servings:	6
Author Notes:	A lot of the dietary staples we take for granted everyday came from Native American origins. The Art of American Indian Cooking explores the traditional dishes of the Chippewa, Zuni, Cherokee and many more tribes. In fact, you'll find over 150 delicious dishes from the five North American regions.
Ingredients:	1/3 cup julienne strips of pork jowl or bacon 1 onion, peeled and coarsely chopped 1/3 cup chopped green pepper 1 package (10 ounces) frozen baby lima beans 1 package (10 ounces) frozen kernel corn 1 cup water 2 tablespoons butter salt and freshly ground pepper to taste
Instructions:	Slowly render the bacon or pork jowl in a large heavy skillet. Add onion and green pepper and sauté until onion is golden. Add frozen beans, corn, water and simmer, covered, until vegetables are tender - about 15 minutes. Season with butter, salt and pepper.