The bean-hominy mixture can be made up to three days ahead. When you take the turkey from the oven, bake this succotash alongside the stuffing casserole.

1 1/2 cups medium-size dried heirloom beans (such as Jacob's Cattle, Black Calypso, or Wren's Egg) or assorted dried beans
1 1/2 cups dried Iroquois corn (hominy) or assorted dried beans
2 3/4 tsp. salt
1 Tbsp. cooking oil
1 medium onion, chopped
1 10-oz. pkg. frozen baby lima beans, thawed
1 10-oz. pkg. frozen whole-kernel corn, thawed
1 cup chopped roasted red sweet pepper
3 cloves garlic, minced
2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1 1/4 cups half-and-half, light cream, or milk
1 Tbsp. cornstarch
1/4 cup dry white wine
2 Tbsp. unsalted butter
2 Tbsp. snipped fresh cilantro
3/4 cup roasted corn flour or cornmeal
1/2 cup all-purpose flour
2 oz. aged white cheddar cheese (1/2 cup)
3/4 tsp. baking powder
3/4 cup half-and-half, light cream, or milk
1 small jalapeño pepper, seeded and finely chopped

1. Rinse and drain heirloom beans or assorted dried beans. Place in a Dutch oven with 8 cups water. Bring to boiling. Reduce heat and cook, covered, 10 minutes. Drain and rinse; drain again. Place the beans, dried Iroquois corn, 8 cups fresh water, and 1 teaspoon salt in a 4-quart slow cooker. Cover and cook on high-heat setting for 5 to 6 hours or until beans are tender. Drain and rinse. Drain again; set aside. (If desired, cover and refrigerate up to 3 days.)

2. In Dutch oven heat oil over medium heat. Add onion; cook until tender, about 4 minutes. Add lima beans, corn, red pepper, garlic, cumin, 1 1/4 teaspoons salt, and black pepper. Cook 2 minutes, until heated through. Combine 1 1/4 cups half-and-half and cornstarch; add to Dutch oven. Cook and stir until mixture comes to a boil. Add wine, butter, and heirloom bean mixture; cook and stir until heated through. Stir in cilantro. Transfer to 3-quart baking dish.

3. In a medium bowl whisk together corn flour, all-purpose flour, cheese, baking powder, and remaining 1/2 teaspoon salt. Stir in 3/4 cup half-and-half and jalapeño until mixture just comes together. Drop by spoonfuls atop hot succotash. Bake, uncovered, in a 350° oven 20 minutes or until a toothpick inserted in the topper comes out clean. Makes 12 servings.