Soups & Stews > United States > Plymouth Succotash >
2 C beans (pinto or kidney)
3 LBS chicken, cut into serving pieces
2-1/2 LBS corned beef, cubed
1/2 LB salt pork, diced
4 quarts water
3 cooked potatoes, sliced
1 small yellow turnip, cooked & cubed
4-1/2 C hominy
In a cooking pot, soak the beans overnight (or use canned). Drain; cover with fresh water. Cook for about two hours over medium-low heat, or until beans are tender. Drain and puree the beans through a food processor. In another large pot, mix chicken, corned beef, salt pork and water. Cook for about two hours, or until corned beef is tender. Stir in the bean puree, sliced potatoes, turnips and hominy. Heat through and serve.
Note: In Colonial times, Plymouth Succotash was served once a year on December 21st to celebrate the date on which the Pilgrims landed.
Food Fare Culinary Collection: American Food & Culture
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