There were several generous leftover chunks of baked ham in the freezer that were buried under the frozen chicken. You’d think I’d organize the freezer. After all, it’s a stand up with 5 shelves! But what the heck, so boring and I like surprises 😀
I vaguely remembered buying some lima beans and thought, “My mother’s butter beans!” After ransacking the pantry, I found a bag of oldish lima beans. I knew that old beans, even when soaked overnight, take longer to cook than fresh ones. So, I soaked them overnight, then brought the soaked beans to a boil, removed from flame, covered and allowed them to sit for 1 hour before cooking. Using this method makes for a perfectly cooked and creamy bean.
Hmm. I have lots of onions but it looks grim in the fridge for carrots and celery. No problem. I can cook lots of other things that don’t call for carrots and celery. Low stores of onions and garlic would be critical!
See that buttery looking film on the top of the bean pot? That’s butter 😀
1 lb bag of lima beans, soaked overnight
2 tbsp olive oil
1 onion, chopped
3 carrots, diced
3 celery branches, chopped
2-3 ham hocks, or about 1 lb leftover baked ham
4 cups chicken broth
4 cups water
4 fresh bay leaves or 2 dried
1 tbsp garlic powder
1 tsp dried thyme
1 tsp black pepper
1 tsp crushed red pepper
1 tbsp Emeril’s essence
4 tbsp butter
Heat the soaked beans with its water to boiling. Remove from heat, cover and allow to rest for 1 hour. Drain and set aside.
Saute the onions, carrots and celery in the olive oil until the onion is soft. Add the ham, broth, water, bay leaves, garlic powder, thyme, black pepper and crushed red pepper. Bring to a boil and simmer for 1 hour. Stir in the drained beans and butter. Bring to a boil and simmer for 1 hour.