Indian Succotash

• 1 ham hock, about 1/2 pound
• 2  quart  water
• 1 16-ounce package frozen green butter beans or fresh
• 2  tablespoon  butter
• 1/2  teaspoon  Paula Deen's House Seasoning
• 1/4  teaspoon  Paula Deen's Seasoned Salt
• 1/2  teaspoon  Paula Deen's 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)
• 1/3  cup  chopped parsley
• 1  teaspoon  chicken base
• 2  cup  sliced okra
• 4 fresh tomatoes, cut into chunks
• 4  tablespoon  tablespoons (1/2 stick) butter

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 Lawry's salt to water as hock simmers. Add water as needed (up to 2 more cups as the meat cooks). Add the butter beans, 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. Add corn, okra, butter beans and a few scoops of juice from the butter beans pot. Simmer for about 10 minutes. Add parsley and chicken base; cover and simmer, stirring occasionally and simmer for about 20 minutes. Add fresh tomatoes and more butter at the last minute. Simmer until tomatoes are hot.

Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Difficulty: easy
Yield: 6-8 servings

Recipe courtesy Paula Deen