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indian succotash

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Paula Deen FN

(1 rating)
prep time 15 Min
cook time 2 Hr 20 Min

Ingredients For indian succotash

  • 2
    ham hock, smoked
  • 2 qt
    water
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 tsp
    garlic powder
  • 1/4 tsp
    seasoning salt
  • 1 - 16 oz. pkg
    butter beans, frozen
  • 6 Tbsp
    butter
  • 1/2 tsp
    tabasco
  • 6 slice
    bacon, cut into 1
  • 1 - 16 oz. pkg
    corn, frozen
  • 2 c
    okra, sliced
  • 1/3 c
    parsley
  • 2
    chicken bouillon cubes
  • 4 can
    diced tomatoes, with onion & garlic, undrained

How To Make indian succotash

  • 1
    Put 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).
  • 2
    Add 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.
  • 3
    In 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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