JOHN'S SUCCULENT SUCCOTASH

John's Succulent Succotash image

Provided by john ellis

Time 11h

Number Of Ingredients 11

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1 lb dried large lima beans
1 lb frozen butter beans
1 lb frozen yellow corn
1 can(s) peeled tomatoes-whole
1 lb hog jowls-smoked
1 stick unsalted butter
2 Tbsp black pepper
2 Tbsp kosher salt
1 gal water
3 large shitake mushrooms-dried
1 Tbsp liquid hickory smoke

Steps:

1. Wash lima beans thoroughly, picking through to remove any stones or other foreign objects (such as dirt clods) Put beans in crockpot with 1 gallon water (or more if needed to cover to about 2" above level of dried beans. I prefer to add more water near the end to fill as desired. Turn crockpot on to low (about 140 degrees)
2. Sear hog jowls in heavy skillet, then transfer to crockpot with beans Add stick of butter. Grind or crush three large dried shitake mushroom to a dust or powder. I dislike the texture of mushrooms so I hide them this way.
3. Turn crockpot to low. Check to make sure beans are covered by water Dried beans will absorb a lot of water while cooking At this time, add salt and pepper and stir well to blend
4. Cook for 8 hours.
5. Add frozen butter beans, liquid smoke, peeled tomatoes, and corn to the pot. If you prefer it as a soup then add water until your about a half inch from the top of the crockpot.Continue to cook for about two more hours until it becomes a creamy soup and the lima beans are tender. Salt to taste.