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Succotash Exps Ft21 3497 F 0406 1 2

Succotash

TOTAL TIME: Prep: 1-3/4 hours Cook: 1 hour YIELD: 16 servings.
You can't get more southern than this succotash recipe. It comes from my mother, who was a fantastic cook. This dish made her famous—at least with everyone who ever tasted it. —Rosa Boone, Mobile, Alabama

Ingredients

  • 1 smoked ham hock (about 1-1/2 pounds)
  • 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
  • Optional: Snipped fresh dill and chives

Directions

  • 1. Place ham hock in a Dutch oven or large saucepan, add enough water to come have-way up side of hamhock; cover and simmer until tender, about 1-1/2 hours. Remove ham bone from Dutch oven, reserving 1 cup cooking liquid; let stand until cool enough to handle. Remove meat from bone and return to pan, along with reserved cooking liquid. Discard bone and remaining broth or save for another use.
  • 2. Add tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, about 15 minutes. Discard bay leaf before serving. Garnish with dill and chives if desired.

Nutrition Facts

3/4 cup: 79 calories, 0 fat (0 saturated fat), 2mg cholesterol, 442mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch.

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