Succotash
Source of Recipe
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1 smoked ham hocks, (about 1 1/2 pounds)
4 cups water
28 oz can diced tomatoes, undrained
10 oz pkg frozen lima beans, thawed
10 oz pkg crowder peas, thawed or 15 1/2 oz can black-eyed peas, drained
10 oz pkg frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
1 teaspoon rubbed sage
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 cup sliced fresh or frozen okra
In a Dutch oven or large saucepan, simmer ham hock in water for 1
1/2 hours or until tender. Cool; remove meat from the bone and
return to pan. Discard bone and broth or save for another use.)
Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup
and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer,
uncovered, 15 minutes longer. Discard bay leaf before servings.
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