Lima Beans With Ham Hocks And Rice Food

SOUTHERN LIMA BEANS WITH HAM

Steps:

• Rinse and sort the beans. Set aside.
• In a large Dutch oven, heat olive oil over medium-high heat. Add onion and celery; cook, stirring frequently, until soft, about 5-8 minutes. Add garlic and cook for 1 more minute, stirring constantly.
• Add the rinsed beans, ham hock, bay leaf, water, salt and pepper. Bring to a boil; reduce heat slightly just so that it's at a low boil, and cook for 20 minutes. Reduce heat again just so that the liquid is simmering. Cover and cook for about 1 ½ hours, or until beans are tender. Check the beans after 1 hour, because they may be soft enough at that point if you like your beans a bit more firm. If you prefer the beans really soft and broken down, you may prefer to extend the cooking time to 2 hours. While the beans are cooking, check to occasionally make sure that the beans are covered with water (adding more water, if necessary). Discard bay leaf, remove ham hock from the pot, and shred or chop the meat. Return chopped meat to the pot with the beans. Taste and season with additional salt and pepper, if necessary. Garnish individual servings with hot sauce and herbs; serve with cornbread.

LIMA BEANS WITH HAM HOCKS AND RICE RECIPE

Steps:

• Sort through the dry beans, removing any discolored beans, rocks or trash.
• Place the beans in a large bowl, cover with about 3 inches of water.
• Let the beans soak overnight.
• Next Day, fill a large stock pot about half full with water.
• Place the pot over Medium heat on your stove top.
• Once the water begins to boil, add the ham hock.
• Let the ham hock cook for about 20 minutes, then skim off any foam that might be on top.
• Add the drained Lima beans.
• Let the beans cook uncovered for about an hour, stirring once or twice in the process.
• Add the black pepper.
• Add the sugar.
• Add the rice.
• Cover the pot and let it simmer for about 10-15 minutes, stirring at least once.
• Keep an eye on the level of liquid in the pot. Add warm water or broth as needed.
• Cook until the beans and rice are done.
• Taste and add salt or pepper as needed.
• Enjoy!

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.

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 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.

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.

PINTO BEANS, HAM HOCKS, AND RICE

Steps:

• Sort and wash beans; place them in a large pot, add water to cover them and let soak about 8 hours; drain, rinse and then put back into pot with 2 quarts water.
• Bring beans, ham hocks and all the spices to a boil in the same pot as before; cover, reduce the heat to medium low and simmer, stirring occasionally about 2 and a half hours or until beans are tender.
• Stir in rice, onions, green pepper, brown sugar, rice and ham if using; cover and simmer about 20 minutes or until rice is tender; remove ham hocks, chop off meat and add back to pot.
• Serve with more green onions, some extra hot sauce if that's your thing, and a big pan of cornbread and you have a wonderful country style meal.

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.

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.