Plymouth Succotash Recipes

SUCCOTASH

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.

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.

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.

PIGGY SUCCOTASH

Steps:

• Cook the bacon in a 10-inch heavy skillet over moderate heat, stirring frequently until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Add the ham and cook until golden brown, about 5 minutes. Add the corn, lima beans and the white parts of the scallions and cook, stirring, about 2 minutes. Add 1/2 cup water, scraping up the brown bits on the bottom of the pan. Simmer until the vegetables are tender and most of the water has reduced, 5 to 8 minutes. Stir in the bacon, scallion greens and season with salt and pepper.
• BYOC: Try adding some red or orange peppers for some extra color.

SUCCOTASH

Steps:

• Combine the beans and corn.
• Add the seasonings and cream; heat.
• Mix the butter and flour to a paste; add to vegetables.
• Simmer about five minutes.

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.

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.