1850s Natchez Style Succotash |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I love succotash and this one is especially good with the bacon, cream and hot sauce. Good eats! Ingredients:
1 lb. baby lima beans (fresh or frozen) |
salt pork or 2 or more slices of bacon |
1 chopped onion |
1 clove minced garlic |
4 to 6 ears sweet corn or 1 lb frozen corn |
1/4 c. butter (i also used bacon fat) |
heavy cream |
salt and pepper to taste |
tobasco or chulola |
Directions:
1. Cook beans in water seasoned with salt pork or bacon, onion, and garlic until done.The water should cover the beans by about 2 to 3 inches. Cook until beans are soft, but not mushy, about 15 minutes in simmering water.
2. Drain beans, reserving liquid and bacon.
3. Cut corn off the cob (not needed if using frozen corn). Saute bacon from beans in butter and bacon fat in heavy skillet. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tobasco/Cholula sauce. Simmer for an additional 30 minutes. It may take a few more minutes to get the sauce reduced enough to make a nice creamy cover for the corn and beans. Serves 4 to 6.
4. RetroRecipes
5. Cynthia Bowan
6. Mel's notes: FANTASTIC! I didn't have salt pork, so I used two slices of bacon. We also used Cholula Chili Garlic sauce instead of Tobasco. I used 1lb of frozen beans and the same for corn since fresh was not available. The corn cooked in bacon grease and butter was a wonderful touch.
7. Served it with the Bourbon Garlic Chicken and potato rosemary bread. Wonderful meal!
8. 10/9/05
|
|