Nothing I've ever tasted complements the flavor of fresh peas and butter beans better than this vinegary tomato relish. This is the exact recipe my grandmother, Mary Ellen, used when they were in season. She began cooking as a child with her mother around 1913 in Selma, Alabama. She recalled waking up summer mornings to the farmers calling "fresh peas...butter beans...black-eyed peas" beneath her bedroom window.

The farmers would peddle seasonal vegetables through town on horse-drawn carts. When she would hear the farmer's sing-song wail, she knew it was time to get busy. Cooking was an all day, every day activity in her house. With a plethora of peas and practice, they learned how to make them taste really good.

My grandmother was rightfully aghast when mom served us kids canned peas and beans--even in bean season! My mother marveled at the convenience the cans brought to her life, but I disliked the tin flavor and mushy texture it brought to my dinner plate. In off-season, frozen peas and beans, to my palate, are infinitely preferable than canned--quote the raven "Nevermore"!

Lima Beans are sometimes called "butter beans" because of their starchy yet buttery texture, and have a delicate flavor that complement a wide variety of dishes. Although fresh butter beans are often difficult to find, they are worth looking for in the summer and fall when they are in season. In the past few weeks, I've been purchasing them regularly at the Farmers Market. The simmer and sit time of butter beans and peas varies considerably. The time I noted in my instructions was for the beans purchased yesterday at the Farmers Market. Taste as you cook the beans so you don't overcook them. There is a fine line between tender and mushy. I like to let them finish cooking, with the stove off, in the savory broth for added flavor.

This vinegary tomato relish is simply perfection served atop freshly shucked butter beans or peas of any type. These butter beans would be delicious served with Barbecued Spare Ribs, a Fourth of July dinnerFeed.

Yield: 4 servings Cost: apx. $8.00 Active Time: 15 minutes Simmer & Sit Time: 30-40 minutes

Ingredients

3 tablespoons olive oil 3 tablespoons cider vinegar 1/2 teaspoon brown sugar 2 large tomatoes, chopped 4 scallions, chopped 1/2 green bell pepper, membranes removed, chopped 4 cups fresh butterbeans 2-3 pieces chopped, raw bacon 1/4 white onion Bay leaf Hot pepper sauce or hot pepper vinegar as desired Directions

1. Whisk together olive oil, cider vinegar, sugar and 1 tablespoon of water. Make relish by adding tomatoes, scallions and pepper to the vinaigrette. Stir and refrigerate. (This can be done up to 12 hours in advance, stirring occasionally.) 2. In a large pot filled with 8 cups of water, bring beans, chopped bacon, onion and bay leaf to a boil. After water comes to a boil, reduce heat and simmer 10-15 minutes or until beans are just tender. Remove from heat and let the beans sit in the broth, covered, until tender and buttery smooth, about 15-25 minutes. 3. Remove bay leaf, onion and bacon from pot and discard.Spoon tomato relish over beans and serve, passing the hot pepper sauce or hot pepper vinegar.