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Butter Beans And Ham

Western.Chefs's picture
Ingredients
  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
  Bay leaves 2
  Unsalted butter/Margarine 1 Tablespoon
  Hot red pepper sauce 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Black pepper salt 1⁄2 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Ham
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes
Servings: 
4

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