Indian Succotash

Total Time:
2 hr 35 min
15 min
2 hr 20 min

6 to 8 servings

  • 1 ham hock, about 1/2-pound
  • 2 quarts water
  • 1/2 teaspoon House Seasoning , recipe follows
  • 1/4 teaspoon seasoned salt
  • 1 (16-ounce) package frozen green butter beans or use fresh, if desired
  • 2 tablespoons butter, plus 4 tablespoons
  • 1/2 teaspoon hot sauce, or 1 small hot pepper
  • 6 slices bacon, cut into 1-inch pieces
  • 1 (16-ounce) package frozen shoe-peg corn (use fresh if you can get it)
  • 2 cups sliced okra
  • 1/3 cup chopped fresh parsley leaves
  • 1 teaspoon chicken base
  • 4 fresh tomatoes, cut into chunks
  • 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.

House Seasoning:
  • 1 cup salt

  • 1/4 cup black pepper

  • 1/4 cup garlic powder

  • Mix ingredients together and store in an airtight container for up to 6 months.

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