Ham Hocks and Lima Beans
This recipe is great with cornbread and mashed potatoes. I am told this recipe was a favorite of/donated by Red Skelton - I am not sure I get the connection, though - it was in a cookbook of recipes submitted by local people, sold to benefit the local library.
1 lb dried lima beans
1 large smoked ham hock
1 large onion
2 celery stalks
1 tsp salt
2 whole peppercorns
2 carrots
pinch of nutmeg
Cover lima beans completely with water in a large bowl. Let stand overnight. Place beans in a large pot, reserving water. Add half of the water to beans and cook over low heat for about 15 minutes in a covered pot.
Dice onion, celery, and carrots; add peppercorns, salt, and nutmeg. Add to the beans and simmer for another 15 minutes.
Wash ham hock and place in pot. Simmer for 1 hour. Add more water if neccessary. Do not overseason... a ham hock is highly seasoned and wil add spice to recipe itself.
member logon
