Plymouth succotash

1. "plymouth succotash is distinguished from the more familiar form by the addition of meats.
2. It was served in a number of plymouth (massachusetts) households once a year, on december 21, in celebration of the date on which the pilgrims landed.
3. " soak beans overnight.
4. Drain, cover with fresh water, and cook about 2 hours or until very tender.
5. Drain and work through a sieve or blend in an electric blender.
6. While the beans are cooking, put chicken (cut into serving pieces), corned beef, salt pork, and water in a large kettle.
7. Cook about 2 to 2-½ hours or until beef is tender.
8. Stiri in bean puree, sliced potatoes, diced turnips, and hominy.