Butter Beans And Ham
|Butter beans/Baby lima beans||1 Pound, soaked (large size)|
|Ham hock/Ham shank||14 Ounce|
|Yellow onions||2 Medium, 1 quartered and 1 finely chopped|
|Yellow onions||2 Medium, 1 quartered, 1 finely chopped|
|Garlic||3 Clove (15 gm), peeled|
|Unsalted butter/Margarine||1 Tablespoon|
|Hot red pepper sauce||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Black pepper salt||1⁄2 Teaspoon|
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.