Succotash, Plymouth or Massachusetts
Source of Recipe
Unknown
Recipe Introduction
There are many versions of succotash, this appears to be close to the original 1620 version. As people moved to different areas of the country they incorporated available ingredients, thereby creating many varieties of succotash, most of which are closer to a vegetable side dish than a stew.
List of Ingredients
1 quart pea beans. (navy beans)
5 pound stewing hen
5 pound corned beef
1 pound salt pork
8 quarts water
5 potatoes, boiled and sliced
1 turnip, boiled and diced
3 quarts hominy, heated to boiling
Recipe
Soak beans overnight. Boil until extremely tender, 5-6 hours. Mash and rub through a fine sieve.
Simmer chicken, cut into serving pieces, with the corned beef and salt pork in water to cover until tender.
Add the bean puree and stir until all fat is absorbed from top. Do not boil after addition of beans or fat will separate.
Add potatoes, turnip and hominy. Stir well and serve hot dividing meats among the soup plates.
Serves 25 (this freezes well)
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