1 pound bag large dried Lima beans
Water to cover, plus about an inch for soaking beans
1 Tablespoon butter or vegetable oil
1/2 cup chopped onion
2 cloves garlic, chopped
2 cups ham, roughly chopped
1/4 teaspoon ground black pepper
1 (32-ounce) carton chicken stock (I used Better Than Bouillon paste)
Rinse Lima beans and place into a large stockpot or Dutch oven with just enough water to cover them, plus about an inch.
Allow to soak about an hour to overnight, making sure beans always have plenty of water for soaking. (I didn't soak overnight, just brought the beans to a boil for one minute, then covered an let them soak for an hour.)
Drain beans and rinse them again and set aside.
Meanwhile, in the bottom of another stockpot Dutch oven, heat the butter or vegetable oil over medium to low heat.
Add onion and garlic and sauté until just tender, about 3 minutes.
Add chopped ham and cook for about 3 minutes.
Add the pepper, chicken stock, and about 4 cups of water.
Add beans and bring to a boil, reduce heat to medium and let simmer for about 1 hour or until the beans are tender and the sauce has thickened.
I found some ham in the freezer the other day that needed to be used, so that canned product came to my mind, and I went Googling to see if I could find something that sounded good. Bingo! My stars, this is wonderful!
This will be supper tonight with cornbread, mac and cheese and fried okra. DH will think he died and went to Heaven. LOL
BTW, I cut the recipe down to 1/4 of the original, because we would never eat 8 servings. I'm trying to use up stuff from the freezer, and I don't want to put anything else in there for a while.
Robyn Stone at https://addapinch.com/lima-beans-with-ham-recipe/