| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Eggs |
Polish |
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried large lima beans |
| 1/2 |
lb |
Of dried green split peas |
| 3 |
|
Smoked ham hocks (2-3 pounds); for the authentic version -or- |
| 1 |
lb |
Polish sausage (pork or other); cut into chunks or- |
| 1/2 |
ts |
Salt or veggie boullion for the veggie version |
| 3 |
|
Yellow onions; chopped -or- (up to) |
| 6 |
|
Cloves garlic; crushed or minced |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Ground black pepper (up to) |
| 1/4 |
ts |
Ground cayenne pepper |
|
|
Enough water to cover |
INSTRUCTIONS
Simmer beans in 1-2 quarts of water for 30 minutes, either in the crockpot
on "high" heat or in another pot over the stove. The beans will have
swelled and softened slightly" drain and rinse and put them into the
crockpot.
This is not traditional, but I like to add 1/2 pound of dried green split
peas to the pot. If you leave these out, you may want to cut down on
spices a bit or start with more lima beans.
Add ham hocks (for the authentic version) or polish sausage (pork or
other), or 1/2 teaspoon salt or veggie boullion (for the veggie version).
Add onions or garlic. Add cumin, black and cayenne pepper. Add enough
water to cover.
Cook 4-8 hours on "auto-shift" or "low" heat. At some point, remove the
ham hocks and separate the bones and fat from the bits of meat, cutting up
the meat ot return to the crockpot. When done, this dish should resemble a
stew with a thick broth; the beans should be soft but not quite falling
apart. If you cook it too long (my last batch went 21 hours by
misadventure), it will still be tasty but will resemble split pea soup.
Serves 8-10. Great with cornbread or biscuits. Freezes well.
JMNI@MIDWAY.UCHICAGO.EDU
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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