Ingredients Jump to Instructions ↓

  1. 1 ham hock , about 1/2-pound

  2. 2 quarts water

  3. 1/2 teaspoon House Seasoning , recipe follows

  4. 1/4 teaspoon seasoned salt

  5. 1 (16-ounce) package frozen green butter beans or use fresh, if desired

  6. 2 tablespoons butter , plus

  7. 4 tablespoons

  8. 1/2 teaspoon hot sauce , or 1 small hot pepper

  9. 6 slices bacon, cut into 1-inch pieces

  10. 1 (16-ounce) package frozen shoe-peg corn (use fresh if you can get it)

  11. 2 cups sliced okra

  12. 1/3 cup chopped fresh parsley leaves

  13. 1 teaspoon chicken base

  14. 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). 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.


Send feedback