I read recently that food bloggers are supposed to be GREAT story tellers.
[Insert cricket sounds here.]
Right about now is when I completely draw a blank. I know I can make people laugh. I do it often. But the pressure to come up with a story for a post…
How about a great recipe for lima beans and ham instead? These are flavorful and a perfect comfort food when combined with Buttermilk Cornbread Muffins. Maybe you can even swap stories while you eat them.
Low Country Lima Beans and Ham
- 1 pound tiny lima beans, sorted, rinsed and drained
- Water
- Hambone with some meat
- 1 onion, diced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Soak beans as directed.
Heat a pot over medium-high heat. Add olive oil and onion. Saute onion until softened.
Add the hambone and beans to the pot.
Cover the beans with water to two inches about the beans.
Bring to a boil, cover, and reduce heat to medium. Cook for about 1 hour or until the beans are tender.
Remove the ham bone from the pot and pick off meaty bits. Add the meat back to the pot.
Stir in salt and pepper.
Can I make this using a ham steak instead?
You probably could but the ham bone really adds a ton of flavor. With a ham steak, you probably need to use chicken broth instead of water and then stir in the ham steak pieces toward the end to avoid it falling apart. If you try it, let me know how it goes. 🙂
It doesn’t say how long to coo it????
Ham hocks from Cooper’s Country Store are the best. They also have large dried lime beans. I made ham & lime bean soup, will try ham & limes Low Country style next trip to the beach.