Southern Lima Beans (Butter Beans)
Servings: 8 to 10
1 pound large dried lima beans, rinsed, being sure to remove foreign particles
1 large smoked ham hock
9 cups water
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Dutch Oven Instructions
Add beans to a large pot or Dutch oven. Add ham hock, water and salt. Bring to a boil, reduce heat to a low boil and cook about 20 minutes. Reduce heat to a simmer, cover tightly and cook 1 1/2 to 2 hours, or until the beans are tender to your liking. Add water to keep beans just covered. Stir less frequently to allow beans to stay intact, or stir more often to create a thick, rich broth. Add pepper and additional salt to taste. If desired, remove the hock, shred the meat and return to the pot.
Slow Cooker Instructions
Place beans, ham hock, water, salt and pepper in a 6-quart slow cooker and cover. Cook on high 5 hours (or low 7 to 8 hours) or until the beans are tender to your liking. Stir well and adjust seasoning to your taste. If needed, add hot water to the beans to keep them covered as to not drop the temperature as they cook. If desired, remove the hock, shred the meat and return to the slow cooker.