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INDIAN SUCCOTASH

Recipe by Paula Deen

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


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.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

-- Edited by Colette at 11:34, 2005-07-07