Recipe by mollypaul
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
- 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
Directions See How It's Made
- 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.