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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Dry-cured country ham can be substituted for the hickory-smoked ham called for here. Ingredients:
12 whole black peppercorns |
6 whole allspice |
3 large fresh summer savory sprigs |
2 whole cloves |
2 tablespoons (1/4 stick) butter |
1 large onion, chopped |
1 1/2 cups coarsely chopped green tomatoes or unripe red tomatoes |
5 cups frozen baby lima beans (about 1 1/2 pounds) |
1 1-pound hickory-smoked ham steak, fat trimmed, meat cut into 1/2-inch dice |
2 tablespoons dijon mustard |
2 tablespoons golden brown sugar |
2 cups low-salt chicken broth |
1 teaspoon hot pepper sauce |
2 tablespoons chopped fresh italian parsley |
Directions:
1. Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth.
2. Melt butter in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatoes; sauté 3 minutes. Stir in frozen lima beans, ham, mustard, brown sugar, and spice packet. Add broth and boil gently, uncovered, until lima beans are tender and all but 1/2 cup liquid is absorbed, about 25 minutes. Discard spice packet. Stir in hot pepper sauce. Season with salt and pepper. (Can be prepared 8 hours ahead. Cool slightly, then cover with plastic wrap and chill. Rewarm in microwave oven before serving.) Transfer to large bowl; sprinkle with parsley.
3. Test-kitchen tip: If using country ham, chef Michael Smith recommends soaking it overnight, with one change of water, before using in this recipe.
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