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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Courtsey of Paul Deen. Need I say more. Good ole southern cooking at it's best Ingredients:
1 ham hock, about 1/2 lb |
2 quarts water |
salt |
pepper |
garlic powder |
1/4 teaspoon lawry's seasoned salt |
1 (16 ounce) package frzn baby lima beans |
2 tablespoons butter, plus |
4 tablespoons butter |
1/2 teaspoon hot sauce |
6 slices bacon, cut into 1 inch pieces |
1 (16 ounce) package frzn white shoepeg corn |
2 cups sliced okra |
1/3 cup chopped fresh parsley leaves |
1 teaspoon chicken base |
4 fresh tomatoes, cut into chunks |
Directions:
1. Put ham hock in a big pot of water, cover and boil for about 20 minutes to really flavor the water.
2. Add baby limas, butter and seasonings and cook until done, when done remove from pan and put into bowl. Reserve liquid.
3. In a large skillet, fry bacon until crisp.
4. Add corn, okra and a small amount of liquid from beans.
5. Simmer about 10 minutes.
6. Add beans back into skillet,.
7. Add parsley and chicken base, cook for about 20 minutes stirring occasionaly.
8. Add fresh tomatoes and last 4 tbsp butter right before serving.
9. Simmer until tomates are heated through.
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