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Succotash

Succotash
You can't get more "Southern" than succotash. This recipe comes from my mother, who was a fantastic cook. This dish made her famous at least with everyone who ever tasted it.
12-16 ServingsPrep: 1-3/4 hours + cooling Cook: 1 hour

Ingredients

  • 1 smoked ham hock (about 1-1/2 pounds)
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen lima beans, thawed
  • 1 package (10 ounces) crowder peas, thawed or 1 can (15-1/2 ounces) black-eyed peas, drained
  • 1 package (10 ounces) 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

Directions

  • 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 serving.
© Taste of Home 2013

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Succotash (continued)

Directions (continued)

  • Yield: 12-16 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 218 calories, 10 g fat (4 g saturated fat), 46 mg cholesterol, 442 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.
© Taste of Home 2013