Southern-style Lima Beans
Source of Recipe
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1 pound dried large lima beans
1/2 pound of dried green split peas, optional
3 smoked ham hocks (2-3 pounds), or 1 pound polish sausage, cut into chunks
3 yellow onions, chopped
4-6 cloves garlic, crushed or minced
1 T ground cumin
1 t ground black pepper
1/8-1/4 t. ground cayenne pepper
Simmer lima 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.
Add ham hocks, onions, garlic, cumin, peppers and 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.
Serves 8-10. Great with cornbread or biscuits. Freezes well
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