Project Description

Recipe Ingredients:

  • 1 large or several small meaty ham hocks

  • 1 clove garlic, minced

  • 4 medium onions, peeled, quartered

  • Salt to taste

  • 4-8 cups drained large limas, cooked* or canned (3 to 5 16-oz cans)

  • 2-3 stalks celery (Optional)

  • 2-3 carrots, cut in pieces (Optional)

Instructions

Cover ham hocks with water, add onions and garlic, and simmer until tender (about 2 hours). Add celery and carrots for last hour of cooking. When ham is done, remove from pot to cool until it can be handled. Remove skin and bones and cut meat into bite-size pieces. Return ham to pot and add drained limas. Cook uncovered for about an hour. Taste, adding salt if needed. Mixture should be thick soup consistency. Add water to thin, or mashed beans to thicken. Serve hot in individual bowls with hot cornbread. Makes 8-10 servings.

*For best results, soak and cook dry beans by preferred method.