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Lima Beans with Ham


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Lima Beans with Ham

Post by Lobo on Sun Jan 24, 2016 1:31 am

Lima Beans with Ham

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
This dish is good with simple pasta or with broiled fish.

  • 9


  • 1 lean ham hock, about 1/4 lb.
  • 2 Tbs. unsalted butter
  • 1 tsp. dried sage
  • 2 Tbs. chopped fresh parsley
  • 1/2 tomato, coarsely chopped
  • 1 cup chicken broth
  • 2 carrots, peeled and cut into pieces 2 inches long and 1/2 inch thick
  • 6 small white boiling onions, cut in half
  • 2 cups freshly shelled or thawed, frozen lima beans
  • Salt and freshly ground pepper, to taste

Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.


Cut the meat from the ham hock. Trim off excess fat, then cut the meat into strips 2 inches long and 1/2 inch thick.

Melt the butter in a fry pan over medium heat. Add the ham and sauté for 4 minutes, stirring to brown on all sides. Stir in the sage and parsley. Add the tomato, pour in the broth and stir well. Cook for 5 minutes, stirring constantly.

Add the carrots and onions and stir well. Bring to a boil and add the lima beans. Reduce the heat to low, cover and simmer for 15 minutes.

Uncover, season with salt and pepper, and continue to cook over medium-high heat until all the vegetables are tender, about 5 minutes more.
Adapted from Williams-Sonoma Kitchen Library Series, Vegetables, by Emalee Chapman (Time-Life Books, 1993).

    Current date/time is Thu Nov 23, 2017 5:25 am