Smoked Pork Hocks With Lima Beans Recipes
SMOKED PORK HOCKS WITH LIMA BEANS
I made this delicious recipe for an American Legion function tonight,at the V.F.W.Post It always goes over in a big way...when I take it to any gatherings...in the winter time.! It is just another ole farm recipe, that is sooooo good!! The veterans really appreciate any and all HOME COOKING...when made from the heart! and I do...
Provided by Nancy J. Patrykus
Categories Side Casseroles
Number Of Ingredients 5
Steps:
- 1. For directions to pre-soak beans,for this recipe please go to: http://WWW.ochef.com/662.htm The night before put smoked pork hocks in your crock pot,cover with water.Cook on low overnight. Next morning strain all, save broth. Dump hocks from the strainer onto a platter. Separate and get rid of everything like skin, bones...etc.Save the meat! Hand pick all the delicious pork hock smoked meat..and add to the broth. Put this in refrigerator .
- 2. NEXT DAY... Rinse your beans twice. Then skim most of the fat from the top of the meat broth. You will be using the meat and broth to add to your soaked and rinsed lima beans to this broth. Add a minced onion, 2 tablespoons liquid smoke,and some chopped parsley. Cook on low in the crock pot for about 4-5 hours. A little water or chickn broth can be added,if needed, to keep it moist. Be careful ...you are not making soup!!!....LOL Salt & pepper to taste. This recipe can be cut in half for the average family. Or cook all and freeze some for later. I share with my neighbors...They love all I cook!!!
HAM HOCKS AND LIMA BEANS
Make and share this Ham Hocks and Lima Beans recipe from Food.com.
Provided by CJAY8248
Categories Beans
Time 3h
Yield 1 kettle of beans, 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.
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