| 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.”