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Limas and poke salet




Source of Recipe


Linda Leone...11/20/06


List of Ingredients




2 cups dried baby lima beans
6-8 cups of water
1 cup diced hog jowl
1/4 teaspoon nutmeg
1 1/4 cups chopped onion
3 large cloves roasted garlic
1/4 cup snipped parsley
salt and pepper to taste
8 ounce can of table cream
two 14.5 ounce cans of poke salet
1 cup grated Irish Dubliner cheese

Recipe



Place the poke salet in a wire screen colander and let drain while you cook the rest.
Fry the hog jowl (or salt pork , bacon...)and add the beans with water to cover, adding more as is necessary. Cook the lima beans one hour,(if presoaked overnight). Add the nutmeg, onion, garlic, parsley, salt and pepper. Cook another half an hour.
Meanwhile squeeze as much liquid out of the poke salet as possible. Search for woody stems (kind of like the root ends of asparagus) and discard them. Press it hard between your palms in several batches. Set aside.
Drain the beans and while still hot quickly stir in the can of table cream.
Layer half of the beans into a two quart casserole. Place the poke salet over the beans and add a half cup of the Irish Dubliner cheese over that. Layer the rest of the beans over and pour any liquid in them over the casserole. Top with the other half cup of cheese.
Bake at three hundred and fifty degrees, about half an hour. lift out of the casserole with a wide spatula, a square at a time for each serving. Try not to let it fall apart. Serves eight as a side dish.
If tou can't find the Irish cheese use pecarano-romano or romano-parmesana or dry jack.