John's Succulent Succotash
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1 lbdried large lima beans
1 lbfrozen butter beans
1 lbfrozen yellow corn
1 can(s)peeled tomatoes-whole
1 lbhog jowls-smoked
1 stickunsalted butter
2 Tbspblack pepper
2 Tbspkosher salt
3 largeshitake mushrooms-dried
1 Tbspliquid hickory smoke
How to Make John's Succulent Succotash
- 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.