Smoked Ham Hocks with Lima Beans
Try this traditional Southern dish as a soup or serve the beans and meat over a whole grain like brown rice for a more hearty meal.
- 1/2 medium onion
- 2 cloves garlic
- 2 smoked ham hocks
- 8 cups water
- 1 pound frozen lima beans
- 1/2 teaspoon ground black pepper
- Peel, rinse, and chop onion. Peel and mince garlic.
- In a large pot over high heat, add ham hocks and water. Bring to a boil. Reduce heat to a simmer. Add onion and garlic. Cover and cook until meat is tender and internal temperature registers 145 °F on a food thermometer, about 30 to 40 minutes.
- Transfer ham hocks to a clean cutting board. Let cool.
- Add lima beans to pot. Cook according to package directions.
- When ham hocks are cool, shred meat from the bone, removing any fat. Return to pot. Stir in pepper. If using salt, stir in now.
- Ham hocks may be salty enough already. Taste the dish before adding optional salt.
- Serve this traditional southern dish like a soup or use a slotted spoon to take out the beans and meat. Serve over brown rice.
- For extra flavor and color, add diced carrots and celery.
- Use a leftover meaty ham bone or smoked neck bones in place of the ham hocks.
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