Ham Hocks And Lima Beans Food

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.

HAM HOCKS WITH LIMA BEANS

Steps:

• Place the lima beans into a large container and cover with several inches of warm water; let stand 1 hour. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the ham hocks and return to a boil; cook at a boil for 1 minute. Drain and rinse.
• Combine the lima beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chile peppers, tamarind powder, and 3 cups water. Season with salt to taste. Bring the mixture to a boil; reduce heat to medium-low and simmer the soup until the pork is tender and the lima beans are soft and bursting from their skins, about 20 minutes. Add the spinach to the soup and cook until the spinach has just wilted.

HAM HOCK AND BEANS

Steps:

• In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

HAM HOCKS AND BEANS

Steps:

• Wash beans and remove all gravel and such.
• Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
• Add spices.
• Bring to boil.
• Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
• Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
• Remove meat from ham hocks (discarding fat and bones) and return to the soup.

HAM HOCK AND WHITE BEAN SOUP

Steps:

• Fill large pot with water and as it starts to boil, add dry beans and onion. Cook on medium-low till beans are soft, about 2 hrs., adding water as needed to keep beans covered.
• In another pan fill with water and add the ham and seasonings. Cook till meat falls off the bone.
• When beans are soft, remove the bones from the ham pot and add pot contents to the beans, including the water and the seasonings in the pan.
• Add the carrots and celery-cook on low till veggies are tender.
• Season with salt and pepper to taste. Add hot sauce at serving.

DAD'S LIMA BEAN SOUP WITH HAM BONE

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

SOUTHERN LIMA BEANS WITH RICE

Steps:

• I know the bag says to soak the beans overnight, but you really don't have to.
• Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and sit the beans to the side.
• Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
• Add pepper and salt--only about 1 teaspoon of salt at first.
• Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
• Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
• Just enough to keep about 1 inch of water above the beans as they cook.
• Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

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.