New England Succotash
|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)|
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.