Serves 8, 1 cup each
- ½ medium onion
- 2 cloves garlic
- 2 pounds smoked ham hocks
- 8 cups water
- 1 pound frozen lima beans
- ½ teaspoon ground black pepper
- Cutting board
- Sharp knife
- Large pot with lid
- Measuring cups
- Measuring spoons
- Mixing spoon
1. Peel, rinse, and chop onion. Peel and mince garlic.
2. 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, about 30-40 minutes.
3. Transfer ham hocks to a clean cutting board. Let cool.
4. Add lima beans to pot. Cook according to package directions.
5. 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.