Succotash

• 1/4 cup olive oil
• 1 large yellow onion, diced
• 1/2 red bell pepper, diced
• 1/2 stalk celery, diced
• 2 cloves garlic, minced
• 1 smoked ham hock
• 3 strips bacon, diced
• 2 cups chicken or duck stock
• 1 cup canned beans, such as butter, lima, navy, red, or black-eyed peas, or a combination of these
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs thyme
• Chile flakes to taste
• Creole seasoning to taste
• Pepper to taste

To make the succotash, add the olive oil to a medium pot over high heat. Add the onions, red peppers, celery, garlic, ham hock, and bacon. Sauté until the vegetables are tender, about 5 minutes. Add the stock, lima beans, navy beans, black-eyed peas, red kidney beans, bay leaves, rosemary, and thyme. Season to taste with the chile flakes, creole seasoning, and pepper. Bring to a low simmer and continue cooking over low heat for 45 minutes. Keep warm until needed.