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

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