Time 5h32m Yield 8 Number Of Ingredients 11 Steps:
Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container. Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl. Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes. Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Yield Makes 12 servings Number Of Ingredients 14 Steps:
Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth. Melt butter in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatoes; sauté 3 minutes. Stir in frozen lima beans, ham, mustard, brown sugar, and spice packet. Add broth and boil gently, uncovered, until lima beans are tender and all but 1/2 cup liquid is absorbed, about 25 minutes. Discard spice packet. Stir in hot pepper sauce. Season with salt and pepper. (Can be prepared 8 hours ahead. Cool slightly, then cover with plastic wrap and chill. Rewarm in microwave oven before serving.) Transfer to large bowl; sprinkle with parsley.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Saute the beans and corn in butter until just beginning to caramelize. Salt and pepper to taste. Toss in left-over ham and heat through.
Time 3h Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Rinse and sort beans before adding to a pot of water and bringing to boil for 3 minutes. Set aside to soak for 1 hour. While beans are soaking, melt butter in large soup pot. Saute onions, carrots, and celery for 3-5 minutes. Add 8 cups water, bay leaf, salt and dash of pepper. Add halved potatoes. Drain lima beans and add to pot. Bring to a boil and then cover and reduce heat to medium low. Simmer for 1 1/2 to 2 hours or until beans are tender. Add cubed ham during last half hour. Mash the potato halves to thicken the stock. Salt and pepper to taste.
Time 3h Yield 1 kettle of beans, 6 serving(s) Number Of Ingredients 8 Steps:
Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.
Time 8h30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Add beans to slow cooker. In a saute pan over med-high heat, add vegetable oil. Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned. Transfer mixture to the slow cooker and add in chicken stock and ham hock. Cover and cook on low for 5-7 hours. Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender. If needed, season to taste with salt and pepper. Serve hot, garnished with parsley.
Time 1h50m Yield 5 Number Of Ingredients 10 Steps:
Place the lima beans into a large container and cover with several inches of warm water; let stand 1 hour. Drain. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the ham hocks and return to a boil; cook at a boil for 1 minute. Drain and rinse. Combine the lima beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chile peppers, tamarind powder, and 3 cups water. Season with salt to taste. Bring the mixture to a boil; reduce heat to medium-low and simmer the soup until the pork is tender and the lima beans are soft and bursting from their skins, about 20 minutes. Add the spinach to the soup and cook until the spinach has just wilted.
Time 1h35m Yield 5 servings. Number Of Ingredients 10 Steps:
Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid., In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.
