WEEKDAYS 1e|12c|p

Succotash

Succotash Paula Deen
A refreshing vegetable salad provides a welcome change to simple greens.
skill level
Easy
time
Over 120min
servings
6 to 8
cost
$
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A refreshing vegetable salad provides a welcome change to simple greens.
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ingredients
  • For the The Lady's Indian Succotash:
  • 1 Ham Hock (about 1/2 pound)
  • 1/2 teaspoon House Seasoning (see below)
  • 1/4 teaspoon Seasoned Salt
  • 1 package (16 ounces) Frozen Green Butter Beans or Lima Beans (or 2 1/2 cups Fresh Green Butter Beans)
  • 2 tablespoons Butter
  • 1/2 teaspoon Hot Sauce (or other Hot Sauce)
  • 4 slices Bacon (chopped)
  • 1 package (16 ounces) Frozen Shoepeg Corn (or 1 1/2 cups fresh if you can get it)
  • 2 cups sliced fresh or frozen Okra
  • 1/3 cup chopped fresh Parsley
  • 1 teaspoon Chicken Bouillon Granules
  • 4 Tomatoes (cut into chunks)
  • 4 tablespoons Compound Butter
  •   
  • For the House Seasoning (makes 1 1/2 cups):
  • 1 cup Salt
  • 1/4 cup freshly ground Black Pepper
  • 1/4 cup Garlic Powder
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Ham Hock (about 1/2 pound)
    1/2 teaspoon House Seasoning (see below)
    1/4 teaspoon Seasoned Salt
    For the The Lady's Indian Succotash: Put the ham hock in a large stockpot with 2 quarts of water. Bring to a boil over medium high heat. Reduce to a simmer, then add the House seasoning and seasoned salt. Cover and cook for 1 1/2 hours. Add water as needed (up to 2 cups) to keep the meat covered as it cooks. Remove the ham hock and reserve it for another purpose. 
  • 2
    1 package (16 ounces) Frozen Green Butter Beans or Lima Beans (or 2 1/2 cups Fresh Green Butter Beans)
    2 tablespoons Butter
    1/2 teaspoon Hot Sauce (or other Hot Sauce)
    Add the beans, 2 tablespoons of the butter, and the hot sauce and return to a boil. Reduce the heat, cover, and cook over low heat until the beans are tender, about 20 minutes. Remove the beans from the pot and reserve the cooking liquid. 
  • 3
    4 slices Bacon (chopped)
    1 package (16 ounces) Frozen Shoepeg Corn (or 1 1/2 cups fresh if you can get it)
    2 cups sliced fresh or frozen Okra
    1/3 cup chopped fresh Parsley
    1 teaspoon Chicken Bouillon Granules
    In a large skillet, cook the bacon over medium high heat until crisp, about 5 minutes. Add the corn, okra, cooked beans, and about 1 1/2 cups of the cooking liquid from the bean pot. Simmer for 10 minutes. Add the parsley and chicken bouillon, cover and simmer, stirring occasionally, for 20 minutes. 
  • 4
    4 Tomatoes (cut into chunks)
    4 tablespoons Compound Butter
    Throw in the tomatoes and the compound butter at the last minute. Simmer until the tomatoes are hot. The dish delivers with its beauty and flavor. 
  • 5
    1 cup Salt
    1/4 cup freshly ground Black Pepper
    1/4 cup Garlic Powder
    For the House Seasoning (makes 1 1/2 cups): Combine all the ingredients in a bowl. Store in an airtight container for up to 6 months. 
 
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