Grandma's Slow-Cooked Lima Beans

INGREDIENTS

• 2 lbs dried lima beans
• 1 ham hock
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• Chicken stock or water
• Salt and pepper to taste

DIRECTIONS

1. Begin by inspecting the dried lima beans, discarding any discolored or damaged ones. Rinse them thoroughly under cold water to remove any debris. Place the lima beans in a large pot or bowl and cover them with water, leaving about an inch of water above the beans. Cover the pot or bowl with plastic wrap and let the beans soak overnight.
2. After soaking overnight, drain the lima beans and rinse them again under cold water. In a large pot or Dutch oven, place the ham hock and cover it with chicken stock or water. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and let it simmer for about 45 minutes to an hour, until the ham hock starts to soften. While the ham hock is simmering, prepare the vegetables. Dice the onion, bell pepper, and mince the garlic.
4. After the ham hock has simmered, add the soaked lima beans to the pot, along with the diced onion, bell pepper, and minced garlic.
5. Add more chicken stock or water to cover the beans and vegetables by about an inch.
6. Cover the pot and let it simmer over low heat for about 4 hours, stirring occasionally. Make sure to keep an eye on the liquid level and add more stock or water if needed.
7. During the last 30 minutes of cooking, check the ham hock. If it’s soft and tender, remove it from the pot and shred the meat, discarding any excess fat and bones.
8. Return the shredded ham back to the pot and stir well to combine.
9. Taste the lima beans and season with salt and pepper to your liking.