Heirloom Succotash
List of Ingredients
1/2 lb Dried lima beans (about-1 1/4 cups)
1/4 lb Salt pork, sliced 1/2-inch-thick
1/2 ts Cayenne pepper
1/2 ts Salt
Water
1 cn (12-ounce) kernel corn
Recipe
Soak the beans overnight, then drain. Place the salt pork in the
bottom of a Dutch oven or heavy sauce pan. Add the beans, pepper,
salt, and water to cover. Simmer for 1 1/2 hours or until beans are
tender, stirring occasionally and adding more water if needed. Just
before serving stir in the corn, serve hot with salt pork. Makes 1
quart.
NOTE: Here is original heirloom recipe for succotash.
Take of dried sweet corn and white beans--one quart of dried sweet
corn, to one or two of beans. Put the beans to soak in a basin, with water to cover them; rinse
the corn in a basin with water to cover it, let them remain until the next day; within two hours of dinner time, pour the water from the beans, pick out any imperfections, and put them with the corn, with the water in which it is soaked, into a dinner-pot; cut a pound of nicely corned pork in thin slices, put it to the corn and beans, and
put over them hot water, rather more than to cover them; add a very small red pepper, or a spoonful of cayenne, and cover the pot close; set it where it will boil very gently, for an hour and a half,then put it in a deep dish; add a bit of butter and serve.
Yield: 8 Servings
Helen Duprey
Recipes of the Young Republic. Heirloom
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