Recipe - Jills Southern-Style Lima Beans

1 pound Dried large lima beans
One half pound Of dried green split peas
3 Smoked ham hocks (23
pounds); for the authentic
version or
1 pound Polish sausage (pork or
other); cut into chunks
or
One half teaspoon Salt or veggie boullion for
the veggie version
3 Yellow onions; chopped or
4 (up to)
6 Cloves garlic; crushed or
minced
1 tablespoon Ground cumin
1 teaspoon Ground black pepper
1/8 (up to)
One fourth teaspoon Ground cayenne pepper
Enough water to cover

Simmer beans in 12 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 One half 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 One half 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 48 hours on "autoshift" 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 810. Great with cornbread or biscuits. Freezes well.

JMNI@MIDWAY.UCHICAGO.EDU

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.