6 – 8 cups
1 16 ounce bag of dried lima beans, soaked overnight and rinsed
1 large yellow onion,chopped
4 cloves of garlic,chopped
1 cup chopped celery
1 tablespoon mace
1 tablespoon of tomato paste
2 pounds smoked pork neck bones
2 tablespoons of cane syrup or molasses
2-3 branches of fresh thyme held by a piece of butcher string
5 cups of chicken stock
Ground black pepper and Lawry’s seasoned salt
- In a medium frying pan sauté over medium high heat the onion, garlic and celery until translucent, about 4-5 minutes. Add mace and sauté for one minute to toast the spice. Add tomato paste and sauté for one minute. Place bean mixture into the slow cooker.
- Add remaining ingredients to the slow cooker making sure that the lima beans are covered with at least 1 inch of liquid. If chicken stock does not sufficiently cover, make up the difference with water and select the highest setting for 5 or 6 hours. The meat should be falling off the bones and the beans plump and full of flavor.
- Remove the small bundle of thyme branches. Salt and pepper to taste.
Need photo. There are no lima beans.
- from Hannibal's Kitchen, Charleston, SC