Lima Bean & Ham Stew
Submitted by Mart
Lima bean and ham stew, smoky ham hocks simmered with tender dried lima beans, onion, carrot and celery. A hearty, soul-warming pot of Southern comfort, with the ham shredded right back in.
YIELD
4 servingsPREP
25 minCOOK
150 minREADY
180 minThis is a big, soul-warming pot of stew built on two humble things: dried lima beans and smoky ham hocks. Simmer the hocks first, and they give up their smoky, salty richness into the broth before the beans ever go in.
A quick soak gets the beans ready. Boil them a couple of minutes, then let them sit covered for an hour so they cook up evenly and creamy. Onion, carrot, celery, garlic, and a bay leaf round the pot out into proper stew territory.
The payoff comes at the end. Once the beans are tender, fish out the ham hocks, pull the meat off the bones, and stir it back in so every spoonful gets a bit of smoky pork.
Go easy on the salt until then, since the ham brings plenty, and finish with a few shakes of hot sauce for a little kick.
Kitchen Tips
- Simmer the ham hocks alone first so their smoky flavor infuses the broth before the beans go in.
- Hold the salt until the end. Ham hocks are salty, and the broth concentrates as it cooks.
- Keep the liquid about an inch above everything, topping up with broth or water as the beans drink it in.
- Shred the meat off the hocks and return it to the pot so the pork is in every bite.
Variations
- Use a smoked ham bone, a smoked turkey leg, or a few slices of bacon in place of hocks.
- Toss in a diced potato or some greens like collards or kale near the end.
- Add a pinch of smoked paprika or a chopped jalapeño for extra warmth.
Ingredients
Directions
Prepare lima beans by picking over to remove any debris that might be i n package.
Rinse beans well.
Cover with about 8 cups water.
Bring to a boil, cover and boil 2 minutes.
Remove from heat, keep covered and allow to stand for 1 hour or more.
While beans are soaking, prepare the ham hocks (or use meaty ham bones) .
Combine the 3 cups broth and 3 cups water in a large heavy pan with lid; bring to a boil.
Add the ham and simmer for about 1 hour.
Drain the beans, running hot water over beans briefly to rinse.
Add the beans to the ham mixture.
Slice the onions and separate into rings.
Add the onions, along with the carrots, celery, and bay leaf, to the pot.
Mince the garlic cloves or use a garlic press; add to mixture.
Add fresh ground black pepper a nd salt if you prefer.
Ham is salted already so you may not want to add salt at this point.
Pour additional broth or hot water over this mixture to reach about 1 inch above the ingredients.
Simmer for about 1 hour, stirring several times, checking to see if you need to add more liquid.
After beans and vegetables are tender, remove the ham hocks or bone.
Remove the meat from bones and add back to the bean mixture.
Taste and add more salt or pepper if you wish; also add hot pepper sauce to your taste.
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