Post by Okwes on Jul 22, 2006 11:12:11 GMT -5
Abenaki Sufferin Succotash...(Saco Tribe way)...
- A pound each of pork (or ham), venison (or elk) and buffalo (or beef)...cubed...
- Some wild onions chopped up...or one small store bought sweet yellow onion 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 one small store bought sweet yellow onion 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...