John's Succulent Succotash Recipe

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John's Succulent Succotash

john ellis


This dish is best served with sweet cornbread. The leftovers are very good and I suggest that you warm in a cast iron pot on low for about two hours stirring only once to avoid breaking up the beans for best results. Sallye's Lima Beans & Hog Jowl recipe from this site was the basis from which I started with and began adding stuff. My wife prefers to add this to white rice while I prefer too eat it as a hearty soup. Enjoy

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8-12+ People


1 Hr


10 Hr


Slow Cooker Crock Pot


1 lb
dried large lima beans
1 lb
frozen butter beans
1 lb
frozen yellow corn
1 can(s)
peeled tomatoes-whole
1 lb
hog jowls-smoked
1 stick
unsalted butter
2 Tbsp
black pepper
2 Tbsp
kosher salt
1 gal
3 large
shitake mushrooms-dried
1 Tbsp
liquid hickory smoke

Directions Step-By-Step

Wash lima beans thoroughly, picking through to remove any stones or other foreign objects (such as dirt clods)

Put beans in crockpot with 1 gallon water (or more if needed to cover to about 2" above level of dried beans. I prefer to add more water near the end to fill as desired.

Turn crockpot on to low (about 140 degrees)
Sear hog jowls in heavy skillet, then transfer to crockpot with beans

Add stick of butter. Grind or crush three large dried shitake mushroom to a dust or powder. I dislike the texture of mushrooms so I hide them this way.
Turn crockpot to low. Check to make sure beans are covered by water

Dried beans will absorb a lot of water while cooking

At this time, add salt and pepper and stir well to blend
Cook for 8 hours.
Add frozen butter beans, liquid smoke, peeled tomatoes, and corn to the pot. If you prefer it as a soup then add water until your about a half inch from the top of the crockpot.Continue to cook for about two more hours until it becomes a creamy soup and the lima beans are tender. Salt to taste.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American