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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 4 |
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Southern and delicious Ingredients:
1 lb dried lima beans, thoroughly rinsed |
1 tablespoon vegetable oil |
1 yellow onion, chopped |
2 celery ribs, diced |
2 small carrots, diced |
8 cups chicken stock (low salt) |
1 ham hock |
salt |
fresh ground black pepper |
1/4 cup chopped fresh parsley, for garnish |
Directions:
1. Add beans to slow cooker.
2. In a saute pan over med-high heat, add vegetable oil.
3. Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
4. Transfer mixture to the slow cooker and add in chicken stock and ham hock.
5. Cover and cook on low for 5-7 hours.
6. Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
7. If needed, season to taste with salt and pepper.
8. Serve hot, garnished with parsley.
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