Lima beans and ham hocks are true southern soul food. The beans supply protein and energy-rich carbohydrates, and the ham adds delicious flavor.
Recipe information
Yield
serves 4
Ingredients
1
pound dried lima beans, thoroughly rinsed
1
tablespoon vegetable oil
1
yellow onion, chopped
2
celery stalks, diced
2
small carrots, diced
8
cups chicken stock (page 91) or water
1
ham hock
Salt and freshly ground black pepper
1
/4 cup chopped fresh parsley, for garnish
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Preparation
Step 1
Place the lima beans in the slow cooker.
Step 2
Place a sauté pan over medium-high heat and add the vegetable oil. Add the onion, celery, and carrots and sauté for about 10 minutes, until lightly browned.
Step 3
Transfer the contents of the pan to the slow cooker and add the water and ham hock. Cover and cook on low for 5 to 7 hours. Remove the ham hock and strip it of as much fat as you can. Return the meat to the pot and continue to cook for 1 hour, until the beans are very tender. Season to taste with salt and pepper.
Step 4
Serve hot, garnished with the parsley.