Cherokee Succotash Recipe
Yield: 68 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh or dry Lima beans*,
*, small ones are best
3 cup: Fresh corn cut from cob,
4: Wild onions or pearl onions,
Salt to taste,
Pepper to taste,
2 tbsp: Melted bacon fat,
2 Pieces: smoked ham hock,
3 quart: Water,
Directions:
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a
boil then add the beans. Cook at a moderate boil for 10 minutes then
add the corn, ham hocks, salt & pepper, and onions. Reduce heat and
cook for 1 hour on a low heat. Got this one from a friend from grad
school. He is a cultural anthropologist who also happens to be a
Cherokee Amerindian. His passion is cooking and this is a recipe that
he assures me is genuinely ethnic to his people in North Carolina.
The changes from the items *d are his not mine. The measurements
have been converted for us as well. He claims we would like to
measure out a hand- ful of this and a small pinch of that. Enjoy!
Source from luhu.jp
boil then add the beans. Cook at a moderate boil for 10 minutes then
add the corn, ham hocks, salt & pepper, and onions. Reduce heat and
cook for 1 hour on a low heat. Got this one from a friend from grad
school. He is a cultural anthropologist who also happens to be a
Cherokee Amerindian. His passion is cooking and this is a recipe that
he assures me is genuinely ethnic to his people in North Carolina.
The changes from the items *d are his not mine. The measurements
have been converted for us as well. He claims we would like to
measure out a hand- ful of this and a small pinch of that. Enjoy!
Source from luhu.jp
Tags
Vegetables