Recipe by CJAY
There's nothing better than a big bowl of these beans with a slice of fresh homemade bread slathered in butter. I use a 1 lb. bag of large dried lima beans for this. From my collection of handwritten recipes. Note: soak beans overnight or use quick-soak method.
Top Review by clairevsmy
I have just made this with leftover ham joint and a tin of butter beans so it only took about 15 minutes. I left out the garlic and just started at the sautéing onion stage. I used a vegetable stock cube and water and added a bay leaf which I removed at the end. It was delicious and a great way to make a quick, midweek supper. Thanks for the recipe.
- 1 lb dried large lima beans, soaked (butter beans)
- 1 ham hock (or ham shank)
- 2 medium onions (1 quatered and 1 finely chopped)
- 3 garlic cloves, peeled
- 2 bay leaves
- 1 tablespoon butter
- 1 1⁄2 teaspoons hot sauce
- salt and pepper
Directions See How It's Made
- Half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces (you should have about 1 cup). Discard the bones. In the same saucepan, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. Lower heat and simmer, uncovered, for 5 minutes. Stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. Ladle into bowls (I like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.