Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lima Beans with Ham

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lima Beans with Ham Empty Lima Beans with Ham

    Post by Lobo Sat 23 Jan 2016, 11:31 pm

    Lima Beans with Ham Img85l
    Lima Beans with Ham
    Lima Beans with Ham Translucent
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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

    Ingredients:


    • 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

    Lima Beans with Ham Wine-pairing-icon-red

    Wine Pairing

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

    Directions:

    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).
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