Lima Beans With Ham Hocks And Rice Recipes

HAM HOCKS AND LIMA BEANS

Steps:

• Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.

LIMA BEANS AND HAM HOCKS

Steps:

• Place the lima beans in the slow cooker.
• 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.
• 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.
• Serve hot, garnished with the parsley.

LIMA BEANS AND HAM HOCKS

Steps:

• Add beans to slow cooker.
• In a saute pan over med-high heat, add vegetable oil.
• Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
• Transfer mixture to the slow cooker and add in chicken stock and ham hock.
• Cover and cook on low for 5-7 hours.
• Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
• If needed, season to taste with salt and pepper.
• Serve hot, garnished with parsley.