Cooked - 1620s Plymouth Succotash

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1620s Plymouth Succotash

1.0

2 pounds cooked, hulled corn (or reconstituted dry whole hominy, frozen hominy, or pozole)

8 ounces dried cranberry beans (or Jacob’s cattle beans or other similar beans), soaked and cooked until just tender

Salt

OPTIONAL ADD-INS:

2 turnips, peeled and chopped

2 carrots, peeled and chopped

1 acorn squash or other winter squash, seeded and sliced

Few handfuls of chopped cabbage, collards, or turnip greens

2 leeks or onions, sliced

Few handfuls of chopped lettuce, spinach, endive, chicory, or arugula (or a combination)

Tender strawberry or violet leaves

1 cup ground walnuts, chestnuts, or hazelnuts

Freshly ground black pepper

Few chives or scallions, chopped

Calendula petals

Fresh mint or parsley

In a large soup pot, stir together the corn, beans, and salt.
Add the optional turnips, carrots, squash, cabbage or other winter greens, and leeks or onions, and simmer until they are almost tender, about 10 minutes. (Add oil, if needed.)
When the above are nearing tenderness, add the leafy greens (lettuce, spinach, endive, chicory, or arugula), strawberry or violet leaves, ground nuts, and pepper, and simmer for a few minutes more.
Stir in the chives or scallions, calendula petals, and mint or parsley.
Serve immediately with toasted Plymouth Meslin Bread from Blue Zones American Kitchen.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇺🇸American

Occasions📆Everyday🍂Seasonal

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 122 weeks ago

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