Plymouth Succotash Stew Recipes

ORIGINAL PLYMOUTH SUCCOTASH

Steps:

• Drain the beans, cover with fresh water and cook until very tender.
• Mash and rub through a fine sieve (or whirl in food processor).
• While the beans are cooking, simmer the chicken, beef and pork in water until tender.
• Add bean puree and stir until all the fat from the top of the liquid is absorbed.
• Add potatoes, turnip and hominy.
• Stir well and serve hot.
• Do not let mixture boil after beans are added or the fat will separate again.

PLYMOUTH SUCCOTASH STEW

Steps:

• In large kettle, simmer pork and corned beef in water for 2 hours or until tender. Add chicken pieces and 1 can of beans purée the other can of beans in blender or food processor and add to stew. Bring to boil and simmer for 30 minutes. Add potatoes, rutabagas, and hominy heat thoroughly. Skim fat from top and discard. Correct seasoning add salt and pepper if necessary.

PLYMOUTH SUCCOTASH

Steps:

• Soak beans overnight. In the morning simmer until soft, and mash to a pulp. Place pork and corned beef in cold water to cover grdually bring to a slow boil; continue until tender, about 3 hours.
• Boil the chicken in another kettle until tender, 1 1/2 hours.
• Place the mashed beans and hulled corn in a kettle with some fat and liquor from the cooked meats. Simmer to the consistency of a thick soup. The beans should absorb the liquor, but not become too dry.
• Remove the meats to a warm platter to be served with the succotash.
• Mix the corned beef and chicken liquors and in this cook the turnip and potatoes cut in small pieces. Now add the hulled corn and beans to the cooked vegetables, and juices as for stew, and simmer a few minutes to blend the flavors. Serve the succotash in bowls and pass the meats to be added or to eaten on the side as desired.
• Now this recipe is very old printed in 1946! And no I don't know what (2nd cut rattle rand) means????