Ham and Beans
After trying this recipe, here's what Wayne wrote in the book: "not that good - don't add any salt, it's salty enough with only the ham." So, why am I including it here? Because Wayne doesn't like anything made with lima beans, and I didn't think it was that bad. Besides, this is a part of our family history, and that makes it deserving of being recorded!
Dutch Oven Ham and Beans
ham hocks
small ham cut in pieces
lima beans (1 pound package will feed 8-10 people)
1 large onion, chopped finely
1 green pepper, chopped finely
several cloves garlic
Soak the beans in water for several hours. Meanwhile, in your Dutch oven, put the ham hocks in about 2 quarts of water with the onion, pepper, and garlic. Cook for about an hour. Drain the lima beans and add to the Cutch oven with the ham. Mix thoroughly and let simmer for 2 hours, or until the beans are soft. Serve the beans with cornbread or biscuits.
Dutch Oven Ham and Beansham hocks
small ham cut in pieces
lima beans (1 pound package will feed 8-10 people)
1 large onion, chopped finely
1 green pepper, chopped finely
several cloves garlic
Soak the beans in water for several hours. Meanwhile, in your Dutch oven, put the ham hocks in about 2 quarts of water with the onion, pepper, and garlic. Cook for about an hour. Drain the lima beans and add to the Cutch oven with the ham. Mix thoroughly and let simmer for 2 hours, or until the beans are soft. Serve the beans with cornbread or biscuits.
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