Butter Beans Southern Style

 

The list continues on and on: butter beans, lima beans, dried lima beans, giant limas, pocketbook beans, mule ears, and so on. These delectable dried beans go by a variety of names. They are, in fact, lima beans. They're all lima beans, whether they're green, speckled, white, cream-colored, dried, or fresh. Let me show you how to make them, Southern Style!!!

 

Ingredients

1 pound large dried lima beans

1 large smoked ham hock

9 cups water

1 1/2 teaspoons salt

1/2 teaspoon black pepper

 

Directions

Wash the beans to remove any foreign particles.

In a large saucepan or dutch oven, combine the beans. Combine the ham hock, water, and salt in a mixing bowl. Bring to a boil, then lower to a low heat and simmer for about 20 minutes. Reduce heat to a low simmer, cover securely, and cook for 1 1/2 to 2 hours, or until the beans are soft. Add just enough water to keep the beans submerged. Mix less often to keep the beans intact, or more constantly to get a thick, rich soup.  

 

Remove the hock, shred the meat, and return it to the soup if preferred.