Servings: 6-8 servings
Prep Time: 15 min
Cook Time: 2 hours 20 min
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
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.
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