Description
Experience true Southern comfort with these slow-cooked lima beans and smoked ham hocks. They’re perfectly tender, packed with flavor, and swimming in a rich, creamy gravy.
Ingredients
- 16oz Large Lima Beans
- 3 Smoked Ham Hocks
- 3/4 Cup Onions, coarsely chopped
- 1/2 Cup Green Peppers, finely chopped
- 1/4 Cup Celery, finely chopped
- 2 Tsps Minced Garlic
- 3 Tbs Butter
- 3 Qts Water (for hocks)
- 3 Qts Chicken broth
- 1 Tbs Sugar
- 1 Chicken Flavor Bouillon Cube
- 2 Tsp Parsley flakes
- 1–1/2 Tsp Celery Salt
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 1 Tsp Thyme
- 1/2 Tsp Onion Powder
- 1/2 Tsp Black Pepper
Instructions
- Remove the split beans and discard them.
- Place the beans in a large bowl and cover them with cool water.
- Refrigerate and let them soak for 12 to 24 hours.
- Place a large pot over medium heat.
- Add the hocks and 3 qts of water.
- Cover with a lid, leaving a crack on the side, and boil for 2 hours.
- Meanwhile, chop up the vegetables.
- After 2 hours, remove the hocks.
- Rinse them well, and set aside.
- Clean out the pot.
- Place it over medium-high heat.
- Add in the butter, chopped vegetables, and minced garlic.
- Sauté for 3-4 minutes.
- Reduce the heat to medium.
- Add the beans, hocks, bouillon cube, and seasonings.
- Pour in the 2 quarts of broth and stir until well combined.
- Cover with a lid, leaving a crack on the side.
- Simmer for 2-1/2 to 3 hours, stirring periodically.
Notes
- Cook until tender: If they aren’t tender after 2-1/2 to 3 hours, add a little more broth and continue cooking. Continue this process until they’re tender.
- Make it ahead: These beans actually taste even better the next day! The flavors have more time to meld together, making them perfect for leftovers.
