From the Pantry Butler kitchen

Smoked Ham Hocks with Lima Beans

8 servings

Smoked Ham Hocks with Lima Beans

Try this traditional Southern dish as a soup or serve the beans and meat over a whole grain like brown rice for a more hearty meal. USDA MyPlate Kitchen — Meeting Your MyPlate Goals on a Budget — MyPlate National Strategic Partners Toolkit (public domain), via myplate.food

Ingredients

  • 1/2 medium onion
  • 2 cloves garlic
  • 2 smoked ham hocks
  • 8 cups water
  • 1 pound frozen lima beans
  • 1/2 teaspoon ground black pepper

Method

  1. Peel, rinse, and chop onion.
  2. Peel and mince garlic.
  3. In a large pot over high heat, add ham hocks and water.
  4. Bring to a boil.
  5. Reduce heat to a simmer.
  6. Add onion and garlic.
  7. Cover and cook until meat is tender and internal temperature registers 145°F on a food thermometer, about 30 to 40 minutes.
  8. Transfer ham hocks to a clean cutting board.
  9. Let cool.
  10. Add lima beans to pot.
  11. Cook according to package directions.
  12. When ham hocks are cool, shred meat from the bone, removing any fat.
  13. Return to pot.
  14. Stir in pepper.
  15. If using salt, stir in now.

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