Original Plymouth Succotash
|Corned beef||2 Pound|
|Frying chicken||3 Pound|
|Navy beans/Pea beans||2 Cup (32 tbs)|
|Turnip||1 , peeled and sliced|
|Onion||1 , sliced thin|
|Potatoes||4 , peeled and diced|
|Cooked corn/Hulled corn / hominy||4 Cup (64 tbs)|
|Summer savory||1⁄2 Teaspoon|
Simmer corned beef and chicken together until tender.
Drain, reserving broth, and cut beef and chicken into serving pieces, discarding chicken bones.
Soak beans overnight in water to cover.
Next day, add more water if necessary to cover, bring to boil, and simmer until beans are soft enough to mash.
Skim fat from reserved broth and cook turnip, onion, potatoes in broth until tender.
Drain beans and mash to pulp or leave whole.
Add beans and corn to turnip, onion, and potatoes when they are almost done.
Stir frequently until heated through.
Season to taste, stir in butter, and arrange meat and chicken pieces on top.