Rinse the beans, soak in water overnight.
Put the beans and the water into a large pan.
Add the ham hocks and chopped onions.
Bring to a boil, reduce to a simmer and cook all day, up to 8 hours.
More water can be added if needed or desired, depending on how thick you like your soup.
large pot, place the ham hocks and cover with 2 inches of
Sort and wash beans; place them in a
Wash beans and remove all gravel and such.
Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
Add spices.
Bring to boil.
Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
Remove meat from ham hocks (discarding fat and bones) and return to the soup.
In a large flameproof casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally. Place ham hocks on top of mixture and reduce heat to low.
Cover and simmer 2 to 2 1/2 hours, or until beans and ham hocks are tender.
Cooking time:
2 to 2 1/2 hours.
Serves 6.
Thoroughly wash the greens, breaking off the tough stems. Place them in a pot with ham hocks and red pepper pods.
Cover with boiling water and boil gently for 3 hours.
When done, season to taste with salt and pepper.
Drain, reserving the cooking liquid.
ek, carrots, celery, bay leaves, ham hocks and peppercorns in a large saucepan
Cover the beans with water 2\" above beans.
Let stand overnight.<
he onions, celery and carrots. Season with salt and pepper. Saute for
egetables, apple juice, thyme, peppercorns, ham hocks and speck in a large pot
Place the lima beans into a large container and cover with several inches
Wash ham hocks and put in small pressure pot.
Cover with water and cook
arge bowl.
After washing beans well, cover with water; let
Soak beans in bowl for several hours or overnight. Rinse twice.
Place rinsed beans in large soup pan. Add sliced onion (both red and white), garlic, ham hocks, and basil to pan.
Cover beans with water.
Add Worcestershire, liquid smoke, paprika, chili powder, salt, and pepper.
Cook on low for 3-4 hours, adding water if necessary to keep beans covered.
Stir occasionally.
Discard ham hocks prior to serving.
Soak the beans overnight and drain off the water.
In a large pot add beans, ham hocks, onion, salt, pepper and broth and simmer until the ham hock and beans are tender.
crock pot let the beans sit on low in water
Put beans, ham hocks and salt into a crock-pot.
Beans should not be much more than half full of the crock-pot.
If so take out some of the beans.
Wash beans and remove any dark sediment.
Put the beans in a large bowl (3-quart size).
Cover almost to the brim with water and let soak for 3 to 4 hours.
Put ham hocks in a large, 5-quart pot and cook until they are tender to the bone.
Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.
Rinse ham hocks and place in 3 quarts of