Best Lima Beans And Ham Hocks Recipes

Ham Hocks and Lima Beans image

Provided by CJAY8248

Categories Beans

Time 3h

Yield 1 kettle of beans, 6 serving(s)

Number Of Ingredients 8

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 image

Provided by ratherbeswimmin

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb dried lima beans, thoroughly rinsed
1 tablespoon vegetable oil
1 yellow onion, chopped
2 celery ribs, diced
2 small carrots, diced
8 cups chicken stock (low salt)
1 ham hock
salt
fresh ground black pepper
1/4 cup chopped fresh parsley, for garnish

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.

Nutrition Facts : Calories 612.3, Fat 10.1, SaturatedFat 2.2, Cholesterol 14.4, Sodium 743.3, Carbohydrate 94.7, Fiber 23.2, Sugar 20, Protein 37.2

Lima Beans and Ham Hocks image

Yield serves 4

Number Of Ingredients 9

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

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.