Free Recipe Jill s Southern-Style Lima Beans
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Jill s Southern-Style Lima Beans Recipe
1 lb Dried large lima beans
1/2 lb Of dried green split peas
3 Smoked ham hocks (2-3
-pounds); for the authentic
-version -or-
1 lb Polish sausage (pork or
-other); cut into chunks
–or-
1/2 ts Salt or veggie boullion for
-the veggie version
3 Yellow onions; chopped -or-
4 -(up to)
6 Cloves garlic; crushed or
-minced
1 tb Ground cumin
1 ts Ground black pepper
1/8 -(up to)
1/4 ts Ground cayenne pepper
Enough water to cover
Jill s Southern-Style Lima Beans Preparation
Simmer beans in 1-2 quarts of water for 30 minutes, either in the crockpot on high heat or in another pot over the stove. The beans will have swelled and softened slightly drain and rinse and put them into the crockpot. This is not traditional, but I like to add 1/2 pound of dried green split peas to the pot. If you leave these out, you may want to cut down on spices a bit or start with more lima beans. Add ham hocks (for the authentic version) or polish sausage (pork or other), or 1/2 teaspoon salt or veggie boullion (for the veggie version). Add onions or garlic. Add cumin, black and cayenne pepper. Add enough water to cover. Cook 4-8 hours on auto-shift or low heat. At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat ot return to the crockpot. When done, this dish should resemble a stew with a thick broth; the beans should be soft but not quite falling apart. If you cook it too long (my last batch went 21 hours by misadventure), it will still be tasty but will resemble split pea soup. Serves 8-10. Great with cornbread or biscuits. Freezes well. JMNI@MIDWAY.UCHICAGO.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen”s MM Recipe Archive, .
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