Plymouth succotash
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Pea beans |
| 4 | quarts | Water |
| 3 | pounds | Chicken |
| 3 | Cooked potatoes, sliced | |
| 2½ | pounds | Corned beef |
| 1 | small | Yellow turnip, cooked & cubed |
| ½ | pounds | Salt pork |
| 1½ | quart | Whole hominy |
Directions
"Plymouth Succotash is distinguished from the more familiar form by the addition of meats. It was served in a number of Plymouth (Massachusetts) households once a year, on December 21, in celebration of the date on which the Pilgrims landed." Soak beans overnight. Drain, cover with fresh water, and cook about 2 hours or until very tender. Drain and work through a sieve or blend in an electric blender. While the beans are cooking, put chicken (cut into serving pieces), corned beef, salt pork, and water in a large kettle. Cook about 2 to 2-½ hours or until beef is tender.
Stir in bean puree, sliced potatoes, diced turnips, and hominy.
Serves 10
From: The American Heritage Cookbook Shared By: Pat Stockett