Butter Beans And Ham Recipe

Summary

Cooking Time1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Butter beans/Baby lima beans1 Pound, soaked (large size)
 Ham hock/Ham shank14 Ounce
 Yellow onions2 Medium, 1 quartered and 1 finely chopped
 Yellow onions2 Medium, 1 quartered, 1 finely chopped
 Garlic3 Clove (15 gm), peeled
 Bay leaves2
 Unsalted butter/Margarine1 Tablespoon
 Hot red pepper sauce1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Black pepper salt1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 700 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.3%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 56.2 mg

Sodium 366.7 mg15.3%

Total Carbohydrates 83 g27.6%

Dietary Fiber 22.8 g91.4%

Sugars 10.6 g

Protein 40 g79.8%

Vitamin A 2.7% Vitamin C 3.5%

Calcium 10.7% Iron 49.9%

*Based on a 2000 Calorie diet

Directions

1. Half-fill a large saucepan with water and stir in the beans, ham hock, the 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.
2. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer the 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 bone.
3. In the same saucepan, melt the butter over moderate heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough reserved bean liquid to make the beans soupy (about 2 cups); bring to a boil.
4. Lower the heat and simmer, uncovered, for 5 minutes. Stir in the beans, red pepper sauce, salt, and black pepper; heat for 3 minutes or until hot. Serve with Spider Spoon Bread.
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