1 Large Meaty Ham Hock
1 Clove Garlic, minced
4 Medium Onions, peeled & quartered
Salt to taste
3 cups Dry Large Lima Beans
2-3 Stalks Celery and 2-3 Carrots, cut into pieces
Clean and soak Limas overnight. Drain and rinse beans.
Cover beans and ham hock with water, add onions and garlic, simmer until tender (about 2 hours). Add celery and carrots for last hour of cooking. When ham is done remove from pot to cool. Remove skin and bone and cut into bite-size pieces. Return to pot and continue cooking until beans are done.
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