Ingredients

6   slices bacon, cut into 1-inch pieces
1/2 teaspoon Paula Deen’s Hot Sauce or 1 small hot pepper
1/4 teaspoon Paula Deen’s Seasoned Salt
2 tablespoon butter
1/2 teaspoon Paula Deen’s House Seasoning
1   16-ounce package frozen green butter beans or fresh
2 quart water
1   ham hock, about 1/2 pound
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

Directions

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.

Recipe Courtesy of Paula Deen