Indian Succotash

Courtsey of Paul Deen. Need I say more. Good ole southern cooking at it's best

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 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 white shoepeg corn
• 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 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.