Southern Lima Beans With Rice

Ingredients

• 1 (1 lb) bag regular lima beans or baby lima beans
• 1 medium onion, chopped
• 2 ham hocks, with some meat still on it or 1 leftover ham bone, with some meat still on it
• 2 garlic cloves
• 1 teaspoon black pepper
• salt
• 1 tablespoon olive oil or vegetable oil

Directions

1. 1

   I know the bag says to soak the beans overnight, but you really don't have to.

2. 2

   Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.

3. 3

   After the beans have sat, drain the water and sit the beans to the side.

4. 4

   Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.

5. 5

   Add pepper and salt--only about 1 teaspoon of salt at first.

6. 6

   Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.

7. 7

   Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.

8. 8

   Just enough to keep about 1 inch of water above the beans as they cook.

9. 9

   Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.