1/2 pint red kidney beans (or 1 pint shell beans) 1/4 pound salt pork

1 can of corn or 3 cupfuls fresh corn cut from the cob Salt and pepper

Soak the beans over night in 'water to cover. In the morning drain, add more water, salt and a pinch of baking soda, and cook until tender, about four hours. They should be kept moist. Then add the corn, season to taste, let boil up and serve with corn bread. An onion gives additional flavoring, if desired. If fresh beans are used, it is not necessary to soak them over night.