john's succulent succotash

John_Ellis avatar
By john ellis
from Pace, FL

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

serves 8-12+ People
prep time 1 Hr
cook time 10 Hr
method Slow Cooker Crock Pot

Ingredients For john's succulent succotash

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