john's succulent succotash

How To Make john's succulent succotash

• 1

  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)
• 2

  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.
• 3

  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
• 4

  Cook for 8 hours.
• 5

  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.
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