Succotash (emeril)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Christmas Lima beans |
| ¼ | pounds | Cranberry beans |
| ¼ | pounds | Jackson Wonder beans |
| ¼ | pounds | Painted Pony beans |
| ¼ | pounds | Scarlet Runner beans |
| ¼ | pounds | Yellow Eye beans |
| ¼ | pounds | Tongues of Fire beans |
| ¼ | pounds | White Emergo beans |
| 2 | tablespoons | Olive oil |
| 4 | ounces | Diced Tasso |
| 1 | cup | Chopped onions |
| 3 | Ears of corn | |
| 2 | tablespoons | Minced shallots |
| 2 | tablespoons | Minced garlic |
| 1 | cup | Tomatoes, peeled, seeded, and chopped |
| Salt and pepper | ||
| 1 | Bay leaf | |
| 2½ | quart | Chicken stock |
| ½ | cup | Chopped green onions |
| Couple of grilled Andouille sausage links | ||
| 1 | tablespoon | Chopped chives |
Directions
Preheat the grill. Pick over the beans for any stones or other foreign material. Soak the beans overnight and drain.. In a large stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the onions and saut_ for 3-5 minutes, or until the onions are wilted. Place the corn on the grill and cook for 2 minutes on all sides. Remove from the grill and cut off the cob. Add the corn, shallots, garlic, tomatoes, salt and pepper and bay leaf to the saut_ed onions. Saut_ the vegetables for 1 minute. Season with Essence. Add the chicken stock and bring up to a boil, cover and reduce to a simmer. Cook the for about 1 to 1½ hours or until tender. Remove the bay leaf and adjust seasonings if needed. Spoon the Succotash in an over-sized platter. Lay the grilled sausage on top. Garnish with chives.
Yield: 4-6 servings
Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW #EE2403 From: Meg Antczak <meginny@...> Date: Mon, 2 Dec 1996 08:25:49 -0500