Original Plymouth Succotash

• 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

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

white pea beans, stewing chicken, beef, salt pork, water, potatoes, hominy, salt

Taken from www.food.com/recipe/original-plymouth-succotash-301504 (may not work)