Lima Beans And Ham Recipes

SLOW COOKER SOUTHERN LIMA BEANS AND HAM

Steps:

• Soak lima beans in 2 quarts of water in a large bowl for 8 hours or overnight. The next day, drain the lima beans and place into a slow cooker with onions, ham bone, and ham. Pour in 3 cups of water or as needed to cover. Place lid on the cooker, set to High, and cook for 3 hours.
• Stir in Cajun seasoning, black pepper, garlic salt, and cayenne pepper; set cooker to Low and cook until the beans and meat are very tender, about 4 more hours.

DAD'S LIMA BEAN SOUP WITH HAM BONE

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

HAM AND LIMA BEAN SOUP

Steps:

• Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid., In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.

LIMA BEANS AND HAM SOUP

Steps:

• Rinse and sort beans before adding to a pot of water and bringing to boil for 3 minutes.
• Set aside to soak for 1 hour.
• While beans are soaking, melt butter in large soup pot.
• Saute onions, carrots, and celery for 3-5 minutes.
• Add 8 cups water, bay leaf, salt and dash of pepper.
• Add halved potatoes.
• Drain lima beans and add to pot.
• Bring to a boil and then cover and reduce heat to medium low.
• Simmer for 1 1/2 to 2 hours or until beans are tender.
• Add cubed ham during last half hour.
• Mash the potato halves to thicken the stock.
• Salt and pepper to taste.

HAM HOCKS AND LIMA BEANS

Steps:

• Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.