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Indian Succotash

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, E
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Ham hock - (abt 1/2 lb)

  2. 2 Water

  3. 1/2 teaspoon 2 1/2ml House Seasoning - (see recipe)

  4. 1/4 teaspoon 1 1/3ml Seasoned salt

  5. 1 Frozen green butter beans - (16 oz)

  6. (or use fresh, if desired)

  7. 2 tablespoons 30ml Butter - plus

  8. 4 tablespoons 60ml Butter

  9. 1/2 teaspoon 2 1/2ml Hot sauce

  10. 1 small hot pepper

  11. 6 Bacon - cut 1" pieces

  12. 1 Frozen shoe-peg corn - (16 oz)

  13. (use fresh if you can get it)

  14. 2 cups 474ml Sliced okra

  15. 1/3 cup 13g / 1/2oz Chopped fresh parsley leaves

  16. 1 teaspoon 5ml Chicken base

  17. 4 Fresh tomatoes - cut into chunks

Instructions Jump to Ingredients ↑

  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).

  2. 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.

  3. 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.

  4. This recipe yields 6 to 8 servings.

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