Indian Succotash

Ingredients

• 6 slices bacon cut into 1-inch pieces
• 0.3 cup pepper black
• 2 tablespoons butter 
• 1 teaspoon chicken stock cube 
• 16 ounce shoe-peg corn fresh frozen canned use if you can get it
• 0.3 cup parsley leaves fresh chopped
• 0.3 cup garlic powder 
• 1  ham hock 
• 0.5 teaspoon sauce hot
• 2 cups okra sliced
• 1 cup salt 
• 0.3 teaspoon lawry's seasoned salt 
• 4  tomatoes fresh cut into chunks
• 2 quarts water 
• 16 ounce use fresh green frozen

Equipment

• frying pan
• pot

Directions

1. Put ham hock in a stockpot and add the water. Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours.
2. Add House Seasoning and seasoned salt to water as hock simmers.
3. Add more water as needed (up to 2 more cups as the meat cooks).
4. Add the butter beans, 2 tablespoons butter, and hot sauce and return the liquid to a boil. Reduce the heat, cover, and cook over low heat for 20 minutes, or until the beans are done.
5. Remove butter beans and reserve liquid. In a skillet, saute bacon until crisp.
6. Add corn, okra, and a small amount of liquid from the butter beans and simmer for about 10 minutes.
7. Add parsley and chicken base; cover and simmer for about 20 minutes, stirring occasionally.
8. Add fresh tomatoes and remaining 4 tablespoons butter at the last minute. Simmer until tomatoes are heated through.
9. Mix ingredients together and store in an airtight container for up to 6 months.