Sauteed Lima Beans And Ham Habas Con Jamon Recipes

Steps:

• Cook 3 strips bacon in a large skillet over medium heat until crisp, 10 minutes; drain on paper towels and crumble. Cook 1 chopped small shallot in the drippings, 1 minute. Add 1/2 cup water, two 10-ounce boxes thawed frozen lima beans and 1/4 teaspoon kosher salt. Bring to a simmer; cook, stirring occasionally, until the beans are tender, 5 to 7 minutes. Stir in 1 teaspoon each grated lemon zest and lemon juice. Top with the bacon and chopped parsley.

Steps:

• Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth.
• Melt butter in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatoes; sauté 3 minutes. Stir in frozen lima beans, ham, mustard, brown sugar, and spice packet. Add broth and boil gently, uncovered, until lima beans are tender and all but 1/2 cup liquid is absorbed, about 25 minutes. Discard spice packet. Stir in hot pepper sauce. Season with salt and pepper. (Can be prepared 8 hours ahead. Cool slightly, then cover with plastic wrap and chill. Rewarm in microwave oven before serving.) Transfer to large bowl; sprinkle with parsley.

Steps:

• Place the lima beans into a large container and cover with several inches of warm water; let stand 1 hour. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the ham hocks and return to a boil; cook at a boil for 1 minute. Drain and rinse.
• Combine the lima beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chile peppers, tamarind powder, and 3 cups water. Season with salt to taste. Bring the mixture to a boil; reduce heat to medium-low and simmer the soup until the pork is tender and the lima beans are soft and bursting from their skins, about 20 minutes. Add the spinach to the soup and cook until the spinach has just wilted.

Steps:

• Add beans to slow cooker.
• In a saute pan over med-high heat, add vegetable oil.
• Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
• Transfer mixture to the slow cooker and add in chicken stock and ham hock.
• Cover and cook on low for 5-7 hours.
• Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
• If needed, season to taste with salt and pepper.
• Serve hot, garnished with parsley.

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.