- 6
Ingredients
- 1 ham hock - (abt 1/2 lb)
- 2 quarts water
- 1/2 teaspoon House Seasoning (see recipe)
- 1/4 teaspoon seasoned salt
- 1 package frozen green butter beans - (16 oz) (or use fresh, if desired)
- 2 tablespoons butter plus
- 4 tablespoons butter
- 1/2 teaspoon hot sauce (or 1 small hot pepper)
- 6 slices bacon cut 1" pieces
- 1 package frozen shoe-peg corn - (16 oz) (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
Preparation
Step 1
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.
This recipe yields 6 to 8 servings.