Best Plymouth Succotash Stew Recipes

Original Plymouth Succotash image

Provided by Molly53

Categories Stew

Time 5h15m

Yield 25 serving(s)

Number Of Ingredients 9

1 quart dried white pea beans, soaked overnight in water to cover
5 lbs stewing chicken, cut into serving pieces
5 lbs corned beef
1 lb salt pork
8 quarts water
5 potatoes (boiled, peeled and sliced)
1 turnip (peeled, boiled and diced)
3 quarts hominy, heated to boiling
salt and pepper, to taste

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.

Nutrition Facts : Calories 710.4, Fat 44, SaturatedFat 14.4, Cholesterol 143.1, Sodium 1509.1, Carbohydrate 40.9, Fiber 11.6, Sugar 2, Protein 36.3

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 Stew image

Number Of Ingredients 9

1/4 pound salt pork cubed
1 1/2 pounds corned beef
1 1/2 quarts water
2 pounds chicken nuggets
2 (15-ounce) cans northern beans drained
2 potatoes boiling, cubed and cooked
2 rutabaga cubed and cooked
2 (14 1/2-ounce) cans hominy yellow, drained
Salt and freshly ground pepper to taste

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.

Nutrition Facts : Nutritional Facts Serves

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????