LARGE LIMA BEANS RECIPES

Steps:

• I know the bag says to soak the beans overnight, but you really don't have to.
• Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and sit the beans to the side.
• Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
• Add pepper and salt--only about 1 teaspoon of salt at first.
• Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
• Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
• Just enough to keep about 1 inch of water above the beans as they cook.
• Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

Steps:

• Rinse and sort beans, place into stockpot with just enough water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.
• Meanwhile, in the bottom of soup pot or Dutch oven, heat the bacon fat over medium; add the onion, celery, carrots, garlic and sauté just until tender.
• Add the thyme and pepper and stir; add the ham, ham bone, ham hocks or smoked turkey wings, chicken stock, 4 cups of the water and bay leaves. Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
• Add the drained beans to the pot. Stir in the butter, parsley, and a pinch of Cajun seasoning.
• Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens.
• Add additional chicken stock or water only if needed. When beans are tender, taste and adjust seasonings as desired; cover and hold on very low.
• Serve over hot steamed rice with a side of cast iron skillet cornbread.