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.

SUPER SIMPLE SUCCOTASH

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

SUCCOTASH

Steps:

• In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

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.

CHEF JOHN'S SUCCOTASH

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

SUCCOTASH

Steps:

• In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

AL'S SUFFERIN' SUCCOTASH

Steps:

• In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

CHICKEN SUCCOTASH STEW

Steps:

• In a bowl, combine flour, salt and pepper. Toss chicken and set aside.
• Heat oil in a Dutch oven over medium high heat. Add onion and celery and cook 3 to 4 minutes, stirring occasionally. Push vegetable aside and add chicken. Brown chicken on all sides. Add broth, tomato, lima beans and corn.
• Reduce heat and simmer, covered, about 20 minutes or until thickened. Stir in green beans and cook another 5 to 7 minutes.