| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
|
(2-3 pound) piece smoked ham shank or hocks |
| 1 |
lb |
Dried lima beans |
| 2 1/2 |
qt |
Water |
| 1/4 |
c |
Diced salt pork or bacon |
| 3/4 |
c |
Diced carrots |
| 3/4 |
c |
Chopped onion |
| 3/4 |
c |
Chopped celery |
| 3/4 |
c |
Diced potatoes |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Chopped parsley (optional) |
INSTRUCTIONS
Wash beans and put into water. Soak overnight. Or, bring water to boiling
point; add washed beans; boil for 2 minutes only; cover; remove fron heat;
allow to stand for 1 hour. (This is equal to 12 to 15 hours soaking in cold
water.)
Cook salt pork or bacon until lightly crisp. Add to beans in water. Add
vegetables, seasonings and ham shank or hocks. Cover and simmer for about 2
hours. Remove ham shank or hocks. Remove meat from bones; dice and add to
soup. Serve hot, garnished with chopped parsley. Yield: 6 to 8 servings.
SOAK BEANS OVERNIGHT
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”