Recipes

Indian Succatash

Indian Succatash

 2 hr 20 min  Easy Print

ingredients

  • 1 ham hock, about 1/2-pound
  • 2 quarts water
  • 1/4 teaspoon seasoned salt
  • 16 oz. green butter beans
  • 2 tablespoons butter, plus 4 tablespoons
  • 1/2 teaspoon hot sauce, or 1 small hot pepper
  • 6 slices bacon, cut into 1-inch pieces
  • 16 oz. fresh corn kernels
  • 2 cups sliced okra
  • 1/3 cup chopped fresh parsley leaves
  • 1 teaspoon chicken base
  • 4 fresh tomatoes, cut into chunks

directions

  1. Put ham hock in a stockpot and add the water.
  2. Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours.
  3. Add seasoned salt to water as hock simmers.
  4. Add more water as needed (up to 2 more cups as the meat cooks).
  5. Add the butter beans, 2 tablespoons butter, and hot sauce and return the liquid to a boil.
  6. Reduce the heat, cover, and cook over low heat for 20 minutes, or until the beans are done.
  7. Remove butter beans and reserve liquid.
  8. In a skillet, saute bacon until crisp.
  9. Add corn, okra, and a small amount of liquid from the butter beans and simmer for about 10 minutes.
  10. Add parsley and chicken base; cover and simmer for about 20 minutes, stirring occasionally.
  11. Add fresh tomatoes and remaining 4 tablespoons butter at the last minute.
  12. Simmer until tomatoes are heated through.