Best Original Plymouth Succotash Recipes

New England Succotash image

Provided by Acerast

Categories Corn

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Steps:

Cook the beans in a sauce pan of boiling salted water for 6 to 8 minutes, until they are almost tender.
Add the corn, return to a simmer, and cook, uncovered, over medium heat until both vegetables are just tender, about 5 minutes; drain well.
Return the vegetables to the saucepan and add the sugar, cream, salt and pepper.
Cook over low heat until thoroughly heated through, about 3 minutes.

Nutrition Facts : Calories 211.3, Fat 8.6, SaturatedFat 4.8, Cholesterol 27.1, Sodium 200.1, Carbohydrate 31.6, Fiber 4.8, Sugar 3.7, Protein 6

Plymouth Succotash image

Provided by Carol Junkins @CarolAJ

Number Of Ingredients 8

1 quart(s) large white navy beans
6 quart(s) hulled corn (smutty white is best)
6-8 pound(s) corned beef (2nd cut rattle rand)
1 pound(s) salt pork, fat and lean
4-6 pound(s) chicken, cleaned and trussed
1 large white turnip
8-10 medium potatoes
- salt and pepper to taste

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????