John's Succulent Succotash

John's Succulent Succotash Recipe

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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


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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

How to Make John's Succulent Succotash


  • 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)
  • 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.
  • 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
  • 4Cook for 8 hours.
  • 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.

Printable Recipe Card

About John's Succulent Succotash

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

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