SUCCOTASH

Succotash image

You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama

Provided by Taste of Home

Time 2h45m

Yield 16 servings.

Number Of Ingredients 17

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
Snipped fresh dill and chives, optional

Steps:

In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. 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, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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