Indian Succotash

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 ham hock, about 1/2 lb
• 2 quarts water
• salt
• pepper
• garlic powder
• 1/4 teaspoon lawry's seasoned salt
• 1 (16 ounce) package frzn baby lima beans
• 2 tablespoons butter, plus
• 4 tablespoons butter
• 1/2 teaspoon hot sauce
• 6 slices bacon, cut into 1 inch pieces
• 1 (16 ounce) package frzn shoepeg corn
• 2 cups sliced okra
• 1/3 cup chopped fresh parsley leaves
• 1 teaspoon chicken base
• 4 fresh tomatoes, cut into chunks

Recipe

• 1 put ham hock in a big pot of water, cover and boil for about 20 minutes to really flavor the water.
• 2 add baby limas, butter and seasonings and cook until done, when done remove from pan and put into bowl. reserve liquid.
• 3 in a large skillet, fry bacon until crisp.
• 4 add corn, okra and a small amount of liquid from beans.
• 5 simmer about 10 minutes.
• 6 add beans back into skillet,.
• 7 add parsley and chicken base, cook for about 20 minutes stirring occasionaly.
• 8 add fresh tomatoes and last 4 tbsp butter right before serving.
• 9 simmer until tomates are heated through.