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By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 6 slices cut into 1-inch pieces bacon
  • 1/2 teaspoon or one small hot pepper Paula Deen's Hot Sauce
  • 1/4 teaspoon Paula Deen's Seasoned Salt
  • 6 tablespoons divided butter
  • 1/2 teaspoon Paula Deen's House Seasoning
  • 1 (16 oz) package frozen or fresh butter beans
  • 2 quarts water
  • 1 about 1/2 lb ham hock
  • 1 (16 oz) package (use fresh if you can get it) frozen shoe-peg corn
  • 1/3 cup chopped fresh parsley
  • 1 teaspoon chicken base
  • 2 cups sliced okra
  • 4 fresh cut into chunks tomatoes


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 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. 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 4 tablespoons more butter at the last minute. Simmer until tomatoes are hot.