Southern Lima Beans
Some folks would call a pot of Lima Beans, a main dish soup of ham and beans, while other's may call it a side dish. Here at the cottage it is both a main dish and a side dish. We love this recipe served with a great skillet of cornbread as a main dish or a leftover side dish for a meal the next day. The recipe that I have is a family recipe that has been passed down to me through the generations of amazing cooks in our family. This recipe is budget friendly with just a few ingredients and seasons. As my Grandmother would say, this is a good tasting pot of Lima's!
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How To Make Southern Lima Beans
Pick the bad beans out, wash the beans and let them drain.
Place the cleaned beans into a soup pot and cover
with 6 to 8 cups of water. Bring the beans to boil. Boil for 2 minutes, then remove the beans from the heat. Place the lid on the beans and let them set for 1-1/2 hour.
This is called the quick soak method,
rather than an overnight soak.
In another heavy soup pot, sauté the onions, celery and garlic.
When the quick soak has completed, drain
the Lima's and rinse them in a colander.
Pour the soaked beans into the pot with the sautéed vegetables, add 6 to 8 cups of liquid to the pot.
Stir in 1 teaspoon thyme, 1 teaspoon salt and pepper.
Place one ham hock into the soup pot with the Lima's.
Bring the beans to a boil, then reduce the heat to a slow cook.
Place the lid on the beans and cook for 1-1/2 hours
or until the beans are tender.
Be careful not to over cook the beans,
you want them to be just tender not mushy.
Remove the ham hock to a plate and remove the meat from the bone.
Recipe
I am adding a delicious skillet of cornbread to this meal!
Thanks so much for stopping by the cottage today to spend some time in the kitchen with us. I always look forward to your visits and hope that you will come back to see us real soon!
Peace and Joy
Miz Helen
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This sounds delicious!
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