john's succulent succotash
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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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yield
8 -12+ People
prep time
1 Hr
cook time
10 Hr
method
Slow Cooker Crock Pot
Ingredients For john's succulent succotash
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1 lbdried large lima beans
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1 lbfrozen butter beans
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1 lbfrozen yellow corn
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1 canpeeled tomatoes-whole
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1 lbhog jowls-smoked
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1 stickunsalted butter
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2 Tbspblack pepper
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2 Tbspkosher salt
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1 galwater
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3 lgshitake mushrooms-dried
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1 Tbspliquid hickory smoke
How To Make john's succulent succotash
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1Wash 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)
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2Sear 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.
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3Turn 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
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4Cook for 8 hours.
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5Add 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.
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