Southern Lima Beans With Rice Food
LIMA BEANS WITH HAM HOCKS AND RICE RECIPE
A simple one pot meal combining Lima Beans and Rice seasoned with ham hock. Can be made with dry, fresh, or frozen beans.
Provided by Steve Gordon
Categories Main Dish
Time P1DT2h
Number Of Ingredients 5
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
I was born and raised in the south, and we eat a lot of beans. Here is a easy and basic lima bean recipe. We've been doing it this way for years. You can use ham hocks, hambones, smoked bacon or smoked sausage for the pork flavor in this dish. Also fresh, frozen or even canned beans can be used--they just won't have to cook as long.
Provided by southern chef in lo
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 62.5, Fat 1.9, SaturatedFat 0.3, Sodium 143.8, Carbohydrate 9.3, Fiber 2.4, Sugar 0.6, Protein 2.5
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