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

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