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New England Succotash

Global.Potpourri's picture
  Dry navy beans 1 Pound
  Broiler fryer chicken 3 Pound, cut up (Ready To Cook Variety)
  Corned beef brisket 2 1⁄2 Pound
  Salt pork 4 Ounce
  Sliced potatoes 3 Cup (48 tbs)
  Chopped turnip 1 Cup (16 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Onion 1 Medium, sliced
  Dried thyme 1⁄2 Teaspoon, crushed
  Canned golden hominy 29 Ounce, drained (Two 14 1/2 Ounce Cans)
  Salt To Taste
  Pepper To Taste

Rinse beans.
Place in a large kettle with 4 cups water.
Bring to boiling; boil 2 minutes.
Cover and let stand 1 hour.
Meanwhile in a covered saucepan,cook chicken in 4 cups water over low heat till tender, 35 to 40 minutes.
Drain chicken, reserving broth.
Cool chicken; skin and bone, refrigerate.
Add corned beef, salt pork, and reserved chicken broth to beans.
Cover and simmer 1 hour.
Add potatoes, turnip, carrot, onion, and thyme.
Cover and simmer 1 hour more.
Remove corned beef and salt pork.
Discard salt pork.
Mash beans slightly.
Dice corned beef; return to bean mixture.
Add chicken and hominy.
Season with salt and pepper.
Simmer about 15 minutes more.

Recipe Summary

Main Dish

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