Butter Beans And Ham Recipe
Ingredients
| 1 pound large butter beans or baby lima beans, soaked | ||
| 1 ham hock or ham shank (14 ounces) | ||
| 2 medium-size yellow onions, 1 quartered, 1 finely chopped | ||
| Garlic | 3 Clove (5gm), peeled | |
| Bay leaves | 2 | |
| 1 tablespoon unsalted butter or margarine | ||
| 1 1/2 teaspoons hot red pepper sauce | ||
| 1/2 teaspoon each salt and black pepper | ||
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.
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.
Chef
