Post by chief_cook2 on Jan 27, 2007 13:23:43 GMT -6
Ham & Lima Bean Soup
1 1/2 cups dry lima beans
3 cups water
2 to 2 1/2 lbs. ham hocks
2 bay leaves
1 large onion, chopped
1 green pepper, sliced
1 can (1 lb.) whole tomatoes
2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. ground cloves (optional)
Soak beans in water overnight or cover beans with water and boil for 2 minutes, cover and let stand for 1 hour.
Without draining beans, add ham hocks, bay leaves and additional water if needed to cover the beans.
Simmer for 1 hour or until beans are just tender. Add onion, green pepper, toamaotes (if large, cut into halves), salt, thyme, pepper and cloves, if used.
Mix carefully until blended. Cover and simmer for about 45 minutes longer, or until meat is tender.
Remove meat from ham hocks, Discard fat and bones. Return meat to pot. Heat through and serve immediately.
1 1/2 cups dry lima beans
3 cups water
2 to 2 1/2 lbs. ham hocks
2 bay leaves
1 large onion, chopped
1 green pepper, sliced
1 can (1 lb.) whole tomatoes
2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. ground cloves (optional)
Soak beans in water overnight or cover beans with water and boil for 2 minutes, cover and let stand for 1 hour.
Without draining beans, add ham hocks, bay leaves and additional water if needed to cover the beans.
Simmer for 1 hour or until beans are just tender. Add onion, green pepper, toamaotes (if large, cut into halves), salt, thyme, pepper and cloves, if used.
Mix carefully until blended. Cover and simmer for about 45 minutes longer, or until meat is tender.
Remove meat from ham hocks, Discard fat and bones. Return meat to pot. Heat through and serve immediately.