Ingredients
1 smoked ham hock (about 1-1/2 pounds)1 can (28 ounces) diced tomatoes, undrained1-1/2 cups frozen lima beans, thawed1 package (10 ounces) crowder peas, thawed, or 1 can (15-1/2 ounces) black-eyed peas, drained1 package (10 ounces) frozen corn, thawed1 medium green pepper, chopped1 medium onion, chopped1/3 cup ketchup1-1/2 teaspoons salt1-1/2 teaspoons dried basil1 teaspoon rubbed sage1 teaspoon paprika1/2 teaspoon pepper1 bay leaf1 cup sliced fresh or frozen okra Optional: Snipped fresh dill and chives
Preparation
In a Dutch oven or large saucepan, simmer ham hock in 4 cups water until tender, about 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, about 15 minutes. Discard bay leaf before serving. Garnish with dill and chives if desired.
