Lima Beans
Yield
4 servingsPrep
15 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lima beans, dried
|
* |
| 2 | pieces |
ham hock
smoked, skin |
*
|
| 2 | tablespoons |
bacon drippings
|
*
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lima beans, dried
|
* |
| 2 | pieces |
ham hock
smoked, skin |
*
|
| 3E+1 | ml |
bacon drippings
|
*
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Pick over the beans to remove the stones and dirt.
Rinse the beans well and drain them.
Cover them with cold water and soak them 15 to 20 minutes.
Drain well.
Combine the beans and all the remaining ingredients in a large pot.
Add enough cold water to cover by 1 inch.
Heat to simmering and cook, covered, until the beans are tender but not mushy, about 1 hour and 45 minutes.
Keep an eye on the beans while they are cooking and add more water to keep the beans covered it necessary.
Discard the ham skin and serve hot.
