Recipe courtesy of Paula Deen
Save Recipe Print
2 hr 35 min
15 min
2 hr 20 min
6 to 8 servings


House Seasoning:


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:

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

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Super Simple Succotash

Recipe courtesy of Nancy Fuller

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Kheema: Indian Ground Beef with Peas

Recipe courtesy of Aarti Sequeira

Naan: Indian Oven-Baked Flat Bread

Recipe courtesy of Aarti Sequeira


Recipe courtesy of Deborah Madison


Recipe courtesy of Gourmet Magazine


Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories