Jills Southern-Style Lima Beans

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INGREDIENTS

3 hocks Smoked ham
4 -(up to)
1 lb Polish pork sausage
water ; enough to cover
1/2 lb dried green split peas
1 ts Black Pepper ; ground
3 Yellow onions ; chopped
1/4 ts Ground cayenne pepper
6 Cloves garlic ; crushed
1 tb Ground cumin
1/8 -(up to)
1 lb Dried large lima beans
1/2 ts Salt ; or veggie boullion

Servings

INSTRUCTIONS

Simmer beans in 1-2 quarts of water for 30 minutes, either in the crockpot on "high" heat or in another pot over the stove. The beans will have swelled and softened slightly" drain and rinse and put them into the crockpot. This is not traditional, but I like to add 1/2 pound of dried green split peas to the pot. If you leave these out, you may want to cut down on spices a bit or start with more lima beans. Add ham hocks (for the authentic version) or polish sausage (pork or other), or 1/2 teaspoon salt or veggie boullion (for the veggie version). Add onions or garlic. Add cumin, black and cayenne pepper. Add enough water to cover. Cook 4-8 hours on "auto-shift" or "low" heat. At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat ot return to the crockpot. When done, this dish should resemble a stew with a thick broth; the beans should be soft but not quite falling apart. If you cook it too long (my last batch went 21 hours by misadventure), it will still be tasty but will resemble split pea soup. Serves 8-10. Great with cornbread or biscuits. Freezes well. JMNI@MIDWAY.UCHICAGO.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Jills Southern-Style Lima Beans

3 hocks Smoked ham 
4  -(up to) 
1 lb Polish pork sausage 
  water enough to cover
1/2 lb dried green split peas 
1 ts Black Pepper ground
3  Yellow onions chopped
1/4 ts Ground cayenne pepper 
6 Cloves  garlic crushed
1 tb Ground cumin 
1/8  -(up to) 
1 lb Dried large lima beans 
1/2 ts Salt or veggie boullion

Simmer beans in 1-2 quarts of water for 30 minutes, either in the crockpot  on "high" heat or in another pot over the stove.  The beans will have  swelled and softened slightly" drain and rinse and put them into the  crockpot.     This is not traditional, but I like to add 1/2 pound of dried green split  peas to the pot.  If you leave these out, you may want to cut down on  spices a bit or start with more lima beans.     Add ham hocks (for the authentic version) or polish sausage (pork or  other), or 1/2 teaspoon salt or veggie boullion (for the veggie version).     Add onions or garlic. Add cumin, black and cayenne pepper.  Add enough  water to cover.     Cook 4-8 hours on "auto-shift" or "low" heat.  At some point, remove the  ham hocks and separate the bones and fat from the bits of meat, cutting up  the meat ot return to the crockpot. When done, this dish should resemble a  stew with a thick broth; the beans should be soft but not quite falling  apart. If you cook it too long (my last batch went 21 hours by  misadventure), it will still be tasty but will resemble split pea soup.     Serves 8-10.  Great with cornbread or biscuits.  Freezes well.    JMNI@MIDWAY.UCHICAGO.EDU    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 8

Calories: 288
Calories from Fat: 154 (53%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 2g
Cholesterol 39.2mg		12 %
Sodium 567.1mg		20 %
Potassium 528.4mg		14 %
Total Carbohydrate 20.6g		6 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 15g
Protein 13.7g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 288

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