2 ears of corn
1/2 c. butter beans
1 qt. tomatoes
1/4 c. water
1 onion, chopped
1 bell pepper, chopped
1 sm. hot pepper
1/2 c. sliced okra
1 tbsp. salt
1/4 c. vinegar
1/2 c. shortening
1/8 c. sugar

Cut the kernels from corn and place in a saucepan. Add remaining ingredients and cook until vegetables are tender.