Granny's Butter Beans

Granny's Butter Beans

1 lb. dry XL Lima Beans

Clean and sort beans.  Place in large pot.  Fill with water to cover, plus about 2" more.  Bring to boil, cover, and soak for 1 hour.

In large stockpot, saute the following until soft and aromatic:

1/2 c. butter

2 carrots, thinly sliced

2 celery stalks, thinly sliced

1 med onion, diced

2 t. garlic, minced

1 t. black pepper

2 bay leaves

 

Process in food processor until very finely diced OR until pureed.  Either option works well. Return to stockpot.

Add:

8 c. stock (any combination of chicken and vegetable)

2 cubes bouillon OR 2 t. base

1 1/2 lbs. smoked ham hocks

1 1/2 lbs. bone-in country ham

Simmer for 1 - 1 1/2 hours.  Remove ham hocks.  (I save mine for a secondary use.)  Remove country ham, shred and return to broth.

 

Drain soaked beans and add to broth.  Simmer for an additional 2-4 hours, covered.  If you prefer a thicker broth, simmer uncovered for the last hour to allow broth to reduce.