Old Fashioned Succotash

2 cups of lima beans
1 teaspoon of salt
6 ripe tomatoes, peeled, diced and drained
2 cups of okra, cut up
3 tablespoons of bacon fat
3 cups of white corn  

Instructions:

Wash the beans in cold water. Next, place them into a 2 quart pot, cover the beans with water and add salt. Let the limas cook over low heat until tender, about 30 minutes. Add a little water if needed, all of the water should be gone once the limas are cooked. Add the tomatoes, okra and butter. Stir in the corn. Cook slowly for 15 minutes, then remove from the heat and let it stand for 15 to 20 minutes.  Serves 8 to 10