Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pt Pea beans 1 sm Yellow turnip, cooked
4 qt Water -cubed
3 lb Chicken 1/2 lb Salt pork
3 Cooked potatoes, sliced 1 1/2 qt Whole hominy
2 1/2 lb Corned beef

"Plymouth Succotash is distinguished from the more familiar form by
the addition of meats. It was served in a number of Plymouth
(Massachusetts) households once a year, on December 21, in
celebration of the date on which the Pilgrims landed."

Soak beans overnight. Drain, cover with fresh water, and cook about 2
hours or until very tender. Drain and work through a sieve or blend
in an electric blender. While the beans are cooking, put chicken
(cut into serving pieces), corned beef, salt pork, and water in a
large kettle. Cook about 2 to 2-1/2 hours or until beef is tender.
Stir in bean puree, sliced potatoes, diced turnips, and hominy.
Serves 10

From: The American Heritage Cookbook Shared By: Pat Stockett

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