Name: Succotash (Emeril)
Ingredients: 1/4 lb Christmas Lima beans; 1/4 lb Cranberry beans; 1/4 lb Jackson Wonder beans; 1/4 lb Painted Pony beans; 1/4 lb Scarlet Runner beans; 1/4 lb Yellow Eye beans; 1/4 lb Tongues of Fire beans; 1/4 lb White Emergo beans; 2 tb Olive oil; 4 oz Diced Tasso; 1 c Chopped onions; 3 Ears of corn; 2 tb Minced shallots; 2 tb Minced garlic; 1 c Tomatoes, peeled, seeded, and chopped; Salt and pepper; 1 Bay leaf; 2 1/2 qt Chicken stock; 1/2 c Chopped green onions; Couple of grilled Andouille sausage links; 1 tb Chopped chives

In the beginning God created the heavens and the earth (Gen. 1:1). …When these words were first written, they presented a challenge to all religions of the world. They made a claim for the God of Israel, the God of the Bible: He alone is God; He alone is the Creator. Ever since, they have challenged the philosophies and world views of mankind, and continue to do so today. They affirm, without reservation, that the universe in which we live is not an accident, not the chance result of “nature” or “evolution.” It is the handiwork of the living God.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		New, Text, Import	1	Servings

INGREDIENTS

1/4	lb	Christmas Lima beans
1/4	lb	Cranberry beans
1/4	lb	Jackson Wonder beans
1/4	lb	Painted Pony beans
1/4	lb	Scarlet Runner beans
1/4	lb	Yellow Eye beans
1/4	lb	Tongues of Fire beans
1/4	lb	White Emergo beans
2	tb	Olive oil
4	oz	Diced Tasso
1	c	Chopped onions
3		Ears of corn
2	tb	Minced shallots
2	tb	Minced garlic
1	c	Tomatoes, peeled, seeded, and chopped
		Salt and pepper
1		Bay leaf
2 1/2	qt	Chicken stock
1/2	c	Chopped green onions
		Couple of grilled Andouille sausage links
1	tb	Chopped chives

INSTRUCTIONS

Preheat the grill. Pick over the beans for any stones or other foreign
material. Soak the beans overnight and drain.. In a large stock pot, heat
the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the
onions and saut_ for 3-5 minutes, or until the onions are wilted. Place the
corn on the grill and cook for 2 minutes on all sides. Remove from the
grill and cut off the cob. Add the corn, shallots, garlic, tomatoes, salt
and pepper and bay leaf to the saut_ed onions. Saut_ the vegetables for 1
minute. Season with Essence. Add the chicken stock and bring up to a boil,
cover and reduce to a simmer. Cook the for about 1 to 1 1/2 hours or until
tender. Remove the bay leaf and adjust seasonings if needed. Spoon the
Succotash in an over-sized platter. Lay the grilled sausage on top. Garnish
with chives.
Yield: 4-6 servings
Posted to MC-Recipe Digest V1 #326
Recipe by: ESSENCE OF EMERIL SHOW #EE2403
From: Meg Antczak <meginny@frontiernet.net>
Date: Mon, 2 Dec 1996 08:25:49 -0500

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“Times change, God doesn’t.”