Best Way To Cook Lima Beans And Ham Hocks at Jackson Jewell blog

Best Way To Cook Lima Beans And Ham Hocks. Add the oil to the pot and sauté the ham hocks and onions together, until the onion is clear and tender. In the photo above, i let the ham hocks cook for about 15 minutes, then i. Remove meat from bones, keeping it in large pieces. Season with brown sugar, mustard, and salt. Then add the ham hocks, onions, and celery. After the beans have sat, drain the water and put the beans to the side. Add broth and any water needed to bring the waterline 2 inches above the beans. Rinse and sort the dried lima beans, picking out any shriveled or broken beans, stones or debris.; Place beans in your slow cooker. Sauté the onion and celery in olive oil. Add the ham hock, water, and salt. Cover and let it sit for 1 hour. Add ham hocks and onion. Boil for 3 to 5 minutes, then turn off the heat. Reduce to medium heat, then pour in the 2 qts of broth and add in the beans and hocks.

Old Fashioned Crock Pot Lima Beans and Ham Recipes That Crock!
from www.recipesthatcrock.com

Reduce to medium heat, then pour in the 2 qts of broth and add in the beans and hocks. Add broth and any water needed to bring the waterline 2 inches above the beans. After the beans have sat, drain the water and put the beans to the side. Add ham hocks and onion. Sauté the onion and celery in olive oil. Cover and let it sit for 1 hour. Add garlic and sauté for about 2 minutes more. Bring to a full boil and boil for 2 minutes. Add the oil to the pot and sauté the ham hocks and onions together, until the onion is clear and tender. Add the ham hock, water, and salt.

Old Fashioned Crock Pot Lima Beans and Ham Recipes That Crock!

Best Way To Cook Lima Beans And Ham Hocks After the beans have sat, drain the water and put the beans to the side. Cook on high for 2 hours then turn to low for 4 more hours or until the beans are tender. Add broth and any water needed to bring the waterline 2 inches above the beans. Bring to a boil over high heat, then lower the heat and simmer for about 1 ½ to 2 hours, or until the beans are tender but not mushy. Cover and simmer for 2 hours. Add ham hocks and onion. Add the beans to a large pot or dutch oven. Bring to a full boil and boil for 2 minutes. Add garlic and sauté for about 2 minutes more. Remove meat from bones, keeping it in large pieces. Then add the ham hocks, onions, and celery. Add the ham hock, water, and salt. Boil for 3 to 5 minutes, then turn off the heat. Cover and let it sit for 1 hour. After the beans have sat, drain the water and put the beans to the side. Remove from heat and allow them to stand, covered, for 1 1/2 hours.

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