*This recipe is adapted from Townsend’s “Harvest Succotash“
Looking to experience the tastes of the season, while exploring some of the food traditions of the 18th century? We made this delicious recipe on the National Colonial Farm during the 2018 Children’s Day festival and it was a hit with staff and volunteers.
We hope you enjoy!
- 2 cups dried beans
- 2 cups dried hominy corn
- 1 diced winter squash
- 1 lb. beef, cubed*
- 1 tbsp butter
- 1 chopped white or yellow onion
- 2 large carrots, chopped
- 2 large parsnips, chopped
- 1/2 rutabaga, chopped
- 2 bay leaves
- Broth, stock, or water
Soak beans and hominy in a bowl of water overnight and drain.
In a large pot, brown your cubed beef and onions in butter. Season with salt, pepper, and bay leaves.
Add a large amount of broth as well a soaked beans and hominy, and let simmer for three hours. Add vegetables and simmer for another half-hour or until vegetables are tender.
*A dish of this type may have also been made with wild game, even bear meat. Make it vegetarian by leaving out the meat and using vegetable stock.