Succotash bean?

If it was a dry bean you might want to contact Kennebec Bean Company in
Vassalboro, ME. kennebecbean.com They sell under the names State of
Maine and A-1. With the large French-Canadian population in Maine I'd
guess they either sell them or would know what they are.

Jessica

On Tue 16 Aug 2005 06:55:58p, Peter Hall wrote in rec.food.cooking:

Quoted message said:

I'm trying to recreate the succotash my French-Canadian grandmother used to
make from fresh garden ingredients. The beans she used were shell beans of
some kind that looked to be a mottled bi-color. I've tried lots of recipes
and they don't come close. What bean would you recommend. It was not a lima
bean.

Butter bean? Some varieties are speckled when raw.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Sounds like Pinto Beans.

"Jessica V." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If it was a dry bean you might want to contact Kennebec Bean Company in
Vassalboro, ME. kennebecbean.com They sell under the names State of
Maine and A-1. With the large French-Canadian population in Maine I'd
guess they either sell them or would know what they are.

Jessica

She said "fresh garden ingredients".

Yes he did say "fresh garden ingredients", however with shell beans it
depends upon when they are harvested if they are dry or not. Arcadians
serve succotash year round, fresh shell beans are not available year
round so for at least part of the year they are using a dry, canned or
frozen bean.

Peter Hall said:

I'm trying to recreate the succotash my French-Canadian grandmother used to
make from fresh garden ingredients. The beans she used were shell beans of
some kind that looked to be a mottled bi-color. I've tried lots of recipes
and they don't come close. What bean would you recommend. It was not a lima
bean.

Were they mottled and bi-colored before or after cooking?

-bwg