Plymouth Succotash Food

EASY SUCCOTASH

Steps:

• Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2 minutes, until translucent.
• Add the corn, beans, red pepper, tomatoes, garlic powder, smoked paprika, dried sage, salt, and the fresh ground black pepper. Cook, stirring occasionally until all vegetables are tender and nearly cooked, about 5 to 6 minutes.
• Stir in the salted butter and parsley (if using) and cook 1 minute more, until the butter is melted. Taste and add the additional salt if desired. Serve warm.

PLYMOUTH SUCCOTASH

Steps:

• Soak beans overnight. In the morning simmer until soft, and mash to a pulp. Place pork and corned beef in cold water to cover grdually bring to a slow boil; continue until tender, about 3 hours.
• Boil the chicken in another kettle until tender, 1 1/2 hours.
• Place the mashed beans and hulled corn in a kettle with some fat and liquor from the cooked meats. Simmer to the consistency of a thick soup. The beans should absorb the liquor, but not become too dry.
• Remove the meats to a warm platter to be served with the succotash.
• Mix the corned beef and chicken liquors and in this cook the turnip and potatoes cut in small pieces. Now add the hulled corn and beans to the cooked vegetables, and juices as for stew, and simmer a few minutes to blend the flavors. Serve the succotash in bowls and pass the meats to be added or to eaten on the side as desired.
• Now this recipe is very old printed in 1946! And no I don't know what (2nd cut rattle rand) means????

SUCCOTASH

Steps:

• In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.

SUPER SIMPLE SUCCOTASH

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.