Original Plymouth Succotash - cooking recipe

Ingredients

1 quart dried white pea beans, soaked overnight in water to cover
5 lbs stewing chicken, cut into serving pieces
5 lbs corned beef
1 lb salt pork
8 quarts water
5 potatoes (boiled, peeled and sliced)
1 turnip (peeled, boiled and diced)
3 quarts hominy, heated to boiling
salt and pepper, to taste

Preparation

Drain the beans, cover with fresh water and cook until very tender.
Mash and rub through a fine sieve (or whirl in food processor).
While the beans are cooking, simmer the chicken, beef and pork in water until tender.
Add bean puree and stir until all the fat from the top of the liquid is absorbed.
Add potatoes, turnip and hominy.
Stir well and serve hot.
Do not let mixture boil after beans are added or the fat will separate again.