indian succotash
(1 rating)
No Image
Paula Deen FN
►
(1 rating)
prep time
15 Min
cook time
2 Hr 20 Min
Ingredients For indian succotash
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2ham hock, smoked
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2 qtwater
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1/4 tspsalt
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1/4 tspblack pepper
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1 tspgarlic powder
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1/4 tspseasoning salt
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1 - 16 oz. pkgbutter beans, frozen
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6 Tbspbutter
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1/2 tsptabasco
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6 slicebacon, cut into 1
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1 - 16 oz. pkgcorn, frozen
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2 cokra, sliced
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1/3 cparsley
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2chicken bouillon cubes
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4 candiced tomatoes, with onion & garlic, undrained
How To Make indian succotash
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1Put ham hock in a stockpot & add the water. Bring to boil, cover, reduce heat to a simmer, & cook for 1-1 1/2 hours. Add salt, pepper, garlic powder & seasoned salt to water as hock simmers. Add more water as needed (up to 2 more cups as the meat cooks).
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2Add butter beans, 2 Tbsp butter, tabasco & return the liquid to a boil. Reduce the heat, cover & cook over low heat for 20 minutes, or until the beans are done. Remove butter beans & reserve liquid.
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3In a skillet, saute bacon until crisp. Add corn, okra & a small amount of liquid from the butter beans & simmer for about 10 minutes. Add parsley & chicken bouillon; cover & simmer for about 20 minutes, stirring occasionally. Add diced tomatoes & remaining 4 Tbsp butter at the last minute. Simmer until tomatoes are heated through.
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