Post by Okwes on Feb 18, 2006 10:51:50 GMT -5
Grammy's Abenaki-style Sufferin' Succotash
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A pound each of pork (or ham), venison (or elk) and buffalo (or
beef)...cubed...
Some wild onions chopped up...or store bought sweet yellow onions if
you must...
2-3 cups of fresh corn cut off the cob...no substitution here...
About a cup of some dry beans...lima, flava or pinto...let em soak
for a few hours first...
A tablespoon of each of these seasonings...oregano, thyme, basil and
some chopped pinyon nuts...
3 tablespoons of fresh butter...
1/4 cup of vegetable oil...or lard...
2 cups of water...
A bottle of beer...
A teaspoon each of fresh pepper and sea salt...
3 tablespoons of melted bacon fat...
Saute onions in melted bacon fat until transparent, about 2 to 3
minutes...add butter and corn...cook 3 to 4 minutes on medium
heat...cover and set pan asside with mixture for later...
Preheat oven to 325F...
In a large Dutch oven or heavy pot, heat the oil or lard over high
heat on top of the stove, add the cubed meat in batches and brown
very well...don't crowd or the meat will not brown...remove and set
the meat on a plate as it is browned...put the fat from the pot off
to side for later...lower heat to medium...return the meat to the
pot, add the beans and seasonings except the salt and pepper, add the
water and beer...cover and place in oven for 1 1/2 hours or until
meat is tender and the beans are cooked...move pot to the top of
stove...add salt, pepper, the onion and corn mixture you set
asside...cook, uncovered, over high heat for 5 minutes to thicken the
liquid in the pot...stir constantly...add the fat you saved from the
meat browning and mix in...remove from heat and cover...let stand for
about five minutes and then serve...
_______________________________
A pound each of pork (or ham), venison (or elk) and buffalo (or
beef)...cubed...
Some wild onions chopped up...or store bought sweet yellow onions if
you must...
2-3 cups of fresh corn cut off the cob...no substitution here...
About a cup of some dry beans...lima, flava or pinto...let em soak
for a few hours first...
A tablespoon of each of these seasonings...oregano, thyme, basil and
some chopped pinyon nuts...
3 tablespoons of fresh butter...
1/4 cup of vegetable oil...or lard...
2 cups of water...
A bottle of beer...
A teaspoon each of fresh pepper and sea salt...
3 tablespoons of melted bacon fat...
Saute onions in melted bacon fat until transparent, about 2 to 3
minutes...add butter and corn...cook 3 to 4 minutes on medium
heat...cover and set pan asside with mixture for later...
Preheat oven to 325F...
In a large Dutch oven or heavy pot, heat the oil or lard over high
heat on top of the stove, add the cubed meat in batches and brown
very well...don't crowd or the meat will not brown...remove and set
the meat on a plate as it is browned...put the fat from the pot off
to side for later...lower heat to medium...return the meat to the
pot, add the beans and seasonings except the salt and pepper, add the
water and beer...cover and place in oven for 1 1/2 hours or until
meat is tender and the beans are cooked...move pot to the top of
stove...add salt, pepper, the onion and corn mixture you set
asside...cook, uncovered, over high heat for 5 minutes to thicken the
liquid in the pot...stir constantly...add the fat you saved from the
meat browning and mix in...remove from heat and cover...let stand for
about five minutes and then serve...