Indian Succotash (Paula Deen) |
|
 |
Prep Time: 15 Minutes Cook Time: 140 Minutes |
Ready In: 155 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
1. 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.
2. House Seasoning:
3. 1 cup salt
4. 1/4 cup black pepper
5. 1/4 cup garlic powder
6. Mix ingredients together and store in an airtight container for up to 6 months.
|
|