- 6
- 15 mins
- 155 mins
Ingredients
- 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
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.