Ham Hocks and Lima Beans
photo by AgFel
- Ready In:
1 kettle of beans
- 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.
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Used this recipe but added a few more ingredients from a similar recipe for Ham Hocks and Lima Beans on this site and the flavor was phenomenal! Additional ingredients were 3 cloves of garlic (minced), one large bay leaf, 1/2 tsp dried oregano and 1/2 tsp black pepper.<br/><br/>One quick tip - if the Lima beans are cooked (soft and starting to fall apart) but the ham hocks are not tender yet, take out the Lima beans, set aside and return to the pot once the ham hocks are tender. Add water if the broth gets too thick when simmering the ham hocks.