Photo by Andrew Cebulka

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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
  1. 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.
  2. 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.
  3. 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

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