mine ate them like crazy only when she was pregnant, leave out the onions.
•1 pound bag of Camellia brand large lima beans
•Water to cover plus an inch
•1 tablespoon of bacon fat, butter or vegetable oil
•1/2 cup of chopped onion
•1/2 cup of chopped celery
•1/4 cup of chopped carrot
•2 cloves of garlic, chopped
•1 teaspoon of dried thyme
•1/4 teaspoon of freshly cracked black pepper grinder
•2 cups of leftover baked, smoked ham, roughly chopped
•Meaty ham bone, 2 or 3 ham hocks or smoked turkey wings
•1 (32-ounce) carton of chicken stock
•4-6 cups of water
•2 bay leaves
•1/4 cup (1/2 stick) of butter, optional
•2 tablespoons of dried parsley
•Pinch of Cajun seasoning (like Slap Ya Mama)
•Couple pinches of kosher salt, or to taste
Rinse and sort beans, place into stockpot with just enough water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.
Meanwhile, in the bottom of soup pot or Dutch oven, heat the bacon fat over medium; add the onion, celery, carrots, garlic and sauté just until tender. Add the thyme and pepper and stir; add the ham bone, ham hocks or smoked turkey wings, chicken stock, 4 cups of the water and bay leaves. Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
Add the drained beans to the pot. Stir in the butter, parsley, and a pinch of Cajun seasoning. Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens. Add additional chicken stock or water only if needed. When beans are tender, taste and adjust seasonings as desired; cover and hold on very low.
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