SUCCOTASH
It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.
Provided by Food Network
Categories side-dish
Time 56m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.
ORIGINAL PLYMOUTH SUCCOTASH
A traditional dish for Forefathers' Day akin to the famous Kentucky burgoo or Georgia Brunswick stew. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time
Provided by Molly53
Categories Stew
Time 5h15m
Yield 25 serving(s)
Number Of Ingredients 9
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
EASTERN SHORE SUCCOTASH
This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.
Provided by Chef Kate
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the beans in a saucepan and add water just to cover and lightly salt the water.
- Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
- Shuck the fresh corn.
- Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
- Add the corn to the beans and simmer for ten more minutes.
- Remove from heat, season with butter, lemon juice, salt and pepper.
- Eat immediately.
- Summer on the Chesapeake.
Nutrition Facts : Calories 195.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 32.6, Carbohydrate 25.6, Fiber 4.1, Sugar 2, Protein 5.2
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