Indian Succotash
Courtsey of Paul Deen. Need I say more. Good ole southern cooking at it's best
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1
- 2quarts water
- 1⁄4teaspoon Lawry's Seasoned Salt
- 1(16 ounce) package frzn baby lima beans
- 2
- 4tablespoons butter
- 1⁄2teaspoon hot sauce
- 6
- 1(16 ounce) package frzn white shoepeg corn
- 2cups sliced okra
- 1⁄3cup chopped fresh parsley leaves
- 1teaspoon chicken base
- 4
Advertisement
DIRECTIONS
- Put ham hock in a big pot of water, cover and boil for about 20 minutes to really flavor the water.
- Add baby limas, butter and seasonings and cook until done, when done remove from pan and put into bowl. Reserve liquid.
- In a large skillet, fry bacon until crisp.
- Add corn, okra and a small amount of liquid from beans.
- Simmer about 10 minutes.
- Add beans back into skillet,.
- Add parsley and chicken base, cook for about 20 minutes stirring occasionaly.
- Add fresh tomatoes and last 4 tbsp butter right before serving.
- Simmer until tomates are heated through.
Advertisement