Indian Succotash

Recipe Ingredients

1		Ham hock - (abt 1/2 lb)
2		Water
1/2 teaspoon	2.5ml	House Seasoning - (see recipe)
1/4 teaspoon	1.3ml	Seasoned salt
1		Frozen green butter beans - (16 oz)
		= (or use fresh, if desired)
2 tablespoons	30ml	Butter - plus
4 tablespoons	60ml	Butter
1/2 teaspoon	2.5ml	Hot sauce
		= (or 1 small hot pepper)
6		Bacon - cut 1" pieces
1		Frozen shoe-peg corn - (16 oz)
		= (use fresh if you can get it)
2 cups	474ml	Sliced okra
1/3 cup	13g / 0.5oz	Chopped fresh parsley leaves
1 teaspoon	5ml	Chicken base
4		Fresh tomatoes - cut into chunks

Recipe Instructions

Put ham hock in a stockpot and add the water. Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours. Add House Seasoning and seasoned salt to water as hock simmers. Add more water as needed (up to 2 more cups as the meat cooks).

Add the butter beans, 2 tablespoons butter, and hot sauce and return the liquid to a boil. Reduce the heat, cover, and cook over low heat for 20 minutes, or until the beans are done. Remove butter beans and reserve liquid.

In a skillet, saute bacon until crisp. Add corn, okra, and a small amount of liquid from the butter beans and simmer for about 10 minutes. Add parsley and chicken base; cover and simmer for about 20 minutes, stirring occasionally. Add fresh tomatoes and remaining 4 tablespoons butter at the last minute. Simmer until tomatoes are heated through.

This recipe yields 6 to 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C14) - from the TV FOOD NETWORK

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