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  Added: Mar 16, 2007  •  Visited (282)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stewed Lima Beans
What You Need:
  • 2 quarts water
  • 2 cups (1 pound) dried large Lima beans
  • A ¾-pound smoked ham hock
  • 1 large onion, peeled, plus 1 large onion, peeled and sliced lengthwise into ¼-inch-thick slices
  • 1 medium-sized bay leaf
  • ½ pound lean salt pork with rind removed, cut into ¼-inch-thick slices
  • Salt (optional)
  • Freshly ground black pepper (optional)
  • ½ cup finely chopped scallions, including 3 inches of the green tops

  • How To Cook:
    1. In a heavy 6- to 8-quart casserole, bring the water to a boil over high heat. Drop in the Lima beans and boil briskly for 2 minutes, then remove the casserole from the heat and let the beans soak for 1 hour. Add the ham hock, the whole onion and the bay leaf and return the water to a boil over high heat.

    2. Reduce the heat to low and simmer, partially covered, for about 1 hour, or until the Lima beans are tender but still intact. Check the casserole from time to time and add more boiling water if the liquid seems to be cooking away too rapidly.

    3. Transfer the ham hock to a platter, and remove and discard the whole onion and bay leaf. Drain the beans through a large sieve set over a bowl and reserve the beans and 2 cups of the cooking liquid.

    4. When the ham is cool enough to handle, cut off the skin and fat with a small sharp knife and remove the meat from the bones. Discard the skin, fat and bones and cut the meat into ¼-inch pieces.

    5. Fry the salt pork slices in a heavy 3- to 4-quart casserole set over moderate heat, turning them frequently with tongs until they are crisp and brown and have rendered all their fat.

    6. Transfer the pork to paper towels to drain and pour off all but about 2 tablespoons of the fat. Add the sliced onion to the casserole and, stirring frequently, cook for about 5 minutes, or until the onion is soft and translucent but not brown. Stir in the reserved beans, the 2 cups of bean liquid, the ham meat and the salt pork slices and bring to a boil over high heat.

    7. Taste for seasoning and add salt and freshly ground black pepper if you wish. Sprinkle the top with the chopped scallions and serve at once, directly from the casserole.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Meat & Poultry » Ham
    Main Ingredient » Meat & Poultry » Pork
    Dish » Side Dishes

     





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