Pigs Knuckles with Lima Beans
|Dried lima beans||2 Cup (32 tbs)|
|Celery tops||1 Cup (16 tbs)|
|Peppercorns||1⁄4 Teaspoon (About 8 To 10)|
|Garlic||1 Clove (5 gm), peeled and minced|
Soak lima beans overnight in 1 qt cold water.
In morning, drain; add drained liquid to pigs knuckles with enough boiling water to cover.
Add 3 teasp salt, celery tops, bay leaf, peppercorns, and garlic.
Cover, and simmer for 2 hrs., or until tender when pierced with a fork.
Then add lima beans and remaining 2 teasp salt, cover and cook for 40 min longer or until beans are tender.