Recipe: Country style butter beans (Limas)

Fry two or three slices of bacon or streak-o'-lean in medium saucepan until crisp. Leave drippings, remove meat and munch.

Add 2 cups fresh-picked shelled butter beans and water to cover, plus an inch.

Add 1 teaspoon chicken base per cup of water (or in a pinch you could substitute chicken broth for the water), 1 teaspoon salt or to taste, and 1/4 teaspoon pepper.

Bring to light boil then turn to low, simmer slowly, stirring occasionally until just BEFORE tender. Let cool, covered, and refrigerate overnight.

Next morning add water if necessary, simmer until just tender and eat for breakfast. Sop pot liquor with Arnold Oatnut bread.

Then thank The Good Lord.

-- Dalton Hammond