Ham Hocks and Lima Beans
- 1 lb dried lima beans
- 3 Tbsp table or sea salt
- ⅛ tsp baking soda
- 1 pkg (about 1½ lb) smoked ham hocks (we used Lonely Lane Farm)
- 32 oz low sodium chicken broth
- 2 cups water (or enough to cover beans)
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, chopped
- ½ tsp black pepper
- ½ tsp poultry seasoning
- ½ tsp cayenne (optional)
- 1 bay leaf
- Rinse and sort through beans, discarding any foreign matter, shriveled, or split beans. Cover with water (about 6 cups), add salt and baking soda. Give a quick stir and remove and discard any beans that float to the top. Allow to soak overnight. Drain and rinse well.
- Add soaked and rinsed beans, ham hocks, broth, 2 cups water, onion, celery, garlic, and seasonings to the pot. Bring to a boil, reduce heat to medium low, and cover partway with a lid. Cook for 1 hour and 30 minutes, tasting the beans after 1 hour.
- Once ham hocks are tender, remove from the pot and allow to cool enough to handle. Cut the meat off the bone and chop into bite sized pieces. Return to the pot.
- Cook for an additional 30 minutes uncovered, or until beans are creamy and broth has cooked down. Enjoy with cornbread!