Country Lima Beans With Smoked Pork Hocks Recipes

COUNTRY LIMA BEANS WITH SMOKED PORK HOCKS

Steps:

• Rinse beans; put into a large pot with 2 quarts cold water.
• Heat to the boil; simmer two minutes.
• Remove from heat; cover and let stand for one hour.
• Add salt.
• Reheat to boil, reduce heat and simmer, covered, until beans are tender (about an hour).
• Drain and reserve liquid.
• Combine molasses, sugar, mustard and tomato sauce.
• Stir in 2 cups reserved cooking liquid; add to beans.
• Stir in smoked pork hocks and onion.
• Turn ingredients into a 2 1/2 quart casserole or a bean pot; bake at 300F for 3.5 to 4 hours.
• Add more cooking liquid if needed.
• Stir halfway through cooking.

LIMA BEANS W/JOWLS OR SALT PORK (SALLYE)

Steps:

• 1. Wash beans thoroughly, picking through to remove any stones or other foreign objects (such as dirt clods) Put beans in crockpot with 1 gallon water (or more if needed to cover to about 2" above level of dried beans. Turn crockpot on to high
• 2. Sear hog jowls in heavy skillet, then transfer to crockpot with beans Add stick of butter
• 3. Continue cooking on high for approximately one hour, checking to make sure beans are still completely covered by water Dried beans will absorb a lot of water while cooking At this time, add salt and pepper and stir well to blend
• 4. Turn crockpot to medium or low and cook for 6-8 hours until beans are tender and thickened into a sort of soup.
• 5. Good served with cornbread and fresh green or sliced onions.

SOUTHERN LIMA BEANS WITH RICE

Steps:

• I know the bag says to soak the beans overnight, but you really don't have to.
• Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and sit the beans to the side.
• Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
• Add pepper and salt--only about 1 teaspoon of salt at first.
• Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
• Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
• Just enough to keep about 1 inch of water above the beans as they cook.
• Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

SMOKED PORK HOCKS WITH LIMA BEANS

Steps:

• 1. For directions to pre-soak beans,for this recipe please go to: http://WWW.ochef.com/662.htm The night before put smoked pork hocks in your crock pot,cover with water.Cook on low overnight. Next morning strain all, save broth. Dump hocks from the strainer onto a platter. Separate and get rid of everything like skin, bones...etc.Save the meat! Hand pick all the delicious pork hock smoked meat..and add to the broth. Put this in refrigerator .
• 2. NEXT DAY... Rinse your beans twice. Then skim most of the fat from the top of the meat broth. You will be using the meat and broth to add to your soaked and rinsed lima beans to this broth. Add a minced onion, 2 tablespoons liquid smoke,and some chopped parsley. Cook on low in the crock pot for about 4-5 hours. A little water or chickn broth can be added,if needed, to keep it moist. Be careful ...you are not making soup!!!....LOL Salt & pepper to taste. This recipe can be cut in half for the average family. Or cook all and freeze some for later. I share with my neighbors...They love all I cook!!!