Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :2:00
Categories : Pork Vegetables
Amount Measure Ingredient -- Preparation Method
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3 ham hocks
1 pound lima beans
3 cups chicken broth
3 cups water
2 garlic cloves
2 bermuda onions
1 cup celery -- diced
1 cup carrots -- sliced
1 bay leaves
hot pepper sauce -- optional
Prepare lima beans by picking over to remove any debris that might
be in package. Rinse beans well. Cover with about 8 cups water.
Bring to a boil, cover and boil 2 minutes. Remove from heat, keep
covered and allow to stand for 1 hour or more.
While beans are soaking, prepare the ham hocks (or use meaty ham
bones). Combine the 3 cups broth and 3 cups water in a large heavy
pan with lid; bring to a boil. Add the ham and simmer for about 1
hour.
Drain the beans, running hot water over beans briefly to rinse. Add
the beans to the ham mixture. Slice the onions and separate into
rings. Add the onions, along with the carrots, celery, and bay
leaf, to the pot. Mince the garlic cloves or use a garlic press;
add to mixture. Add fresh ground black pepper and salt if you
prefer. Ham is salted already so you may not want to add salt at
this point. Pour additional broth or hot water over this mixture to
reach about 1 inch above the ingredients.
Simmer for about 1 hour, stirring several times, checking to see if
you need to add more liquid. After beans and vegetables are tender,
remove the ham hocks or bone. Remove the meat from bones and add
back to the bean mixture. Taste and add more salt or pepper if you
wish; also add hot pepper sauce to your taste.
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Per serving: 334 Calories; 8 g Fat (22% calories from fat);
25 g Protein; 41 g Carbs; 39 mg Cholesterol; 639 mg Sodium
Serving Ideas: Serve with crusty corn bread and crisp green salad.
