COMMENT:
Lima beans, or butter beans as they are known here in South Louisiana,
are often cooked casserole-style with different smoked meats. This
recipe, however, is from my grandmother and she preferred to cook
butter beans slowly, cream-style.
INGREDIENTS:
- 1 pound fresh butter beans
- 1/2 cup shortening or bacon drippings
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup red bell peppers, chopped
- 1/4 cup garlic, diced
- 1/2 pound smoked ham, cubed
- 2 smoked ham hocks
- 1 cup green onions, chopped
- 1/2 cup parsley, chopped
- salt and cracked black pepper to taste
METHOD:
Rinse beans, removing any that are hard or discolored. The beans
will cook faster if they are soaked in cold water overnight in the
refrigerator. When ready to cook, rinse beans once again in cold
water. In a 2-quart saucepot, melt shortening or bacon drippings
over medium-high heat. Add onions, celery, bell peppers, garlic
and smoked ham. Sauté approximately 5 minutes or until vegetables
are wilted. Add ham hocks and cook 5 additional minutes. Add lima
beans and enough cold water to cover beans by approximately 2 inches.
Add green onions and bring to a rolling boil. Reduce to simmer and
allow to cook for 30 minutes, stirring occasionally to keep vegetables
from scorching. Continue to cook, stirring occasionally, until beans
are tender, approximately 1 hour. Season to taste using salt and
pepper. Using a metal spoon, mash approximately 1/4 of the beans
against the side of the pot to create a creaming effect. Garnish
with parsley. Beans should be tender and of a butter consistency
when ready to serve. Butter beans may be served on top of cooked
white rice or as a side vegetable. |
