INGREDIENTS

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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