Title: Heirloom Succotash
Categories: Vegetable Pork Heirloom Blank
Yield: 8 Servings

1/2	lb	Dried lima beans (about 1 1/4 cups)
1/4	lb	Salt pork, sliced 1/2-inch thick
1/2	ts	Cayenne pepper
1/2	ts	Salt
		Water
1	cn	(12-ounce) kernel corn

Soak the beans overnight, then drain. Place the salt pork in the bottom of a Dutch oven or heavy sauce pan. Add the beans, pepper, salt, and water to cover. Simmer for 1 1/2 hours or until beans are tender, stirring occasionally and adding more water if needed. Just before serving stir in the corn, serve hot with salt pork. Makes 1 quart.

NOTE: Here is an original heirloom recipe for succotash.

Take of dried sweet corn and white beans--one quart of dried sweet corn, to one or two of beans.

Put the beans to soak in a basin, with water to cover them; rinse the corn in a basin with water to cover it, let them remain until the next day; within two hours of dinner time, pour the water from the beans, pick out any imperfections, and put them with the corn, with the water in which it is soaked, into a dinner-pot; cut a pound of nicely corned pork in thin slices, put it to the corn and beans, and put over them hot water, rather more than to cover them; add a very small red pepper, or a spoonful of cayenne, and cover the pot close; set it where it will boil very gently, for an hour and a half,then put it in a deep dish; add a bit of butter and serve.

1 BULLOCK, Helen Duprey Recipes of the Young Republic. Heirloom Publishing Company New York

MM Format by John Hartman Indianapolis, IN 1:231\230 hartman@indy.net

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