Lima Bean And Ham Stew

This comforting Lima Bean and Ham Stew is a classic potluck-style dish that delivers deep, savory flavors in every spoonful. Slow-simmered ham hocks infuse the broth with a rich, smoky essence, while creamy lima beans absorb the delicious juices until tender. The addition of diced celery, sliced carrots, and onions provides a perfect textural contrast and subtle sweetness. Aromatics like garlic and bay leaf elevate the rustic profile, making it an ideal meal for chilly evenings or family gatherings. Its simple to prepare, requires minimal active cooking time, and tastes even better the next day as the flavors meld. Serve it hot with crusty bread to soak up the flavorful broth.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 705.4

Dietary: Gluten-free

Description

This comforting Lima Bean and Ham Stew is a classic potluck-style dish that delivers deep, savory flavors in every spoonful. Slow-simmered ham hocks infuse the broth with a rich, smoky essence, while creamy lima beans absorb the delicious juices until tender. The addition of diced celery, sliced carrots, and onions provides a perfect textural contrast and subtle sweetness. Aromatics like garlic and bay leaf elevate the rustic profile, making it an ideal meal for chilly evenings or family gatherings. Its simple to prepare, requires minimal active cooking time, and tastes even better the next day as the flavors meld. Serve it hot with crusty bread to soak up the flavorful broth.

Ingredients

3 Ham Hocks
1 pound Lima beans
3 cup Chicken broth
3 cup Water
2 Garlic Cloves
2 Bermuda Onions
1 cup Celery -- diced
1 cup Carrots -- sliced
1 Bay Leaves

Directions

1
Sort through the lima beans to remove any debris, then rinse them thoroughly under cold water.
2
Place the beans in a large bowl, cover with about 8 cups of water, and let them soak for at least 1 hour.
3
While the beans soak, combine the chicken broth and 3 cups of water in a large heavy pot with a lid.
4
Bring the liquid to a boil, then add the ham hocks and reduce heat to simmer for about 1 hour.
5
Drain the soaked beans and rinse them briefly with hot water.
6
Add the drained beans to the pot with the simmering ham hocks.
7
Slice the onions into rings, separate them, and add to the pot along with the diced celery, sliced carrots, and bay leaf.
8
Mince the garlic cloves and add them to the mixture.
9
Add fresh ground black pepper to taste; hold off on salt until later as the ham is already salty.
10
Pour in additional broth or hot water as needed to ensure the liquid level is about 1 inch above the ingredients.
11
Cover and simmer for about 1 hour, stirring occasionally and adding more liquid if necessary, until the beans and vegetables are tender.
12
Remove the ham hocks from the pot and set aside to cool slightly.
13
Pull the meat off the bones, discard the bones and any excess fat, and return the meat to the stew.
14
Taste the stew and adjust seasoning with more salt, pepper, or hot pepper sauce if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 705.4kcal

% Daily Value *
Total Fat 26.8g42%
Saturated Fat 7.2g36%
Cholesterol 196.2mg66%
Sodium 1203.2mg51%
Total Carbohydrate 40.0g14%
Dietary Fiber 13.1g53%
Sugars 10.3g
Protein 72.8g146%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow the stew to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions: You can use smoked turkey legs instead of ham hocks for a poultry version. If using dried lima beans, soaking overnight is recommended for more consistent texture. Canned lima beans can be used for a quicker version; add them in the last 30 minutes of cooking.

Tips: Ham hocks vary in saltiness. Always taste before adding extra salt. For a richer flavor, you can brown the ham hocks in a little oil before simmering. If you prefer a thicker stew, mash a few of the cooked beans against the side of the pot to release their starch.

Variations: Add chopped kale or spinach in the last 10 minutes of cooking for extra greens. A splash of apple cider vinegar or Worcestershire sauce at the end can brighten the flavors.

Keywords: lima beans, ham hocks, stew, soup, comfort food, slow cooker, potluck, hearty, vegetables, garlic, onion, celery, carrots, bay leaf, protein, meal prep, winter, traditional, homestyle, budget friendly

Read it online: https://www.chefs-mate.com/recipe/lima-bean-and-ham-stew/