Ham Hocks With Lima Beans Recipe
Ingredients
| Lima beans | 2 Cup (16 tbs) | |
| Water | ||
| Ham hocks | 4 | |
| Bay leaves | 2 | |
| Onion | 1 Large, chopped | |
| 1/2 green pepper, sliced in rounds | ||
| Tomatoes | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Salt | 1 Tablespoon | |
| 1/4 teaspoon each pepper and ground cloves | ||
Directions
Soak the beans in water to cover overnight (or if your time is limited, cover with water, boil briskly 2 minutes, remove from heat, and soak only 1 hour).
Without draining the beans, add ham hocks, bay leaves, and water€”if needed to cover the beans again.
Simmer about 1 hour or until beans are tender.
Add the onion, green pepper, tomatoes, tomato sauce, salt, pepper, and cloves.
Mix until blended and pour into a large (4-quart) casserole.
Cover and bake in a 350° oven about 1 hour, or until the meat is tender.
Without draining the beans, add ham hocks, bay leaves, and water€”if needed to cover the beans again.
Simmer about 1 hour or until beans are tender.
Add the onion, green pepper, tomatoes, tomato sauce, salt, pepper, and cloves.
Mix until blended and pour into a large (4-quart) casserole.
Cover and bake in a 350° oven about 1 hour, or until the meat is tender.
Chef
