| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | Ham hocks | |
| 1 | lb | Lima beans |
| 3 | c | Chicken broth |
| 3 | c | Water |
| 2 | Garlic cloves | |
| 2 | Bermuda onions | |
| 1 | c | Celery, diced |
| 1 | c | Carrots, sliced |
| 1 | Bay leaves | |
| Hot pepper sauce | ||
| Optional |
INSTRUCTIONS
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. 2. 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. 3. 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. 4. 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. Recipe By : Jo Anne Merrill From File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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