Southern Lima Beans

INGREDIENTS

• 1 lb. Large Dried Lima Beans
• 1 large Smoked Turkey Leg or Ham Shank
• 8 - 9 cups Chicken Stock or Broth, can use 2 tbsp of either Better than Turkey or Chicken Bouillon
• Salt and Pepper to taste

DIRECTIONS

1. In your pot (or dutch oven) put in all 8 cups of chicken stock.
2. Add in your smoked turkey leg.
3. Bring to a boil.  Once boiling set your timer to 30 minutes.
4. Turn down to a medium-low (simmer).
5. Add a few pinches of pepper to the pot.
6. Rinse off your pre-soaked beans and add them to the pot.
7. If your turkey leg and beans are not completely submerged; this is where you can add more chicken stock if necessary.
8. Bring to a boil.  Once boiling knock it back down to a simmer (medium-low).
9. Stir after 20-25 minutes.  If it is still boiling you can turn it down more.  It just needs to simmer.
10. Let is simmer for another 30 minutes.  Check it and stir.
11. Keep following this process until the meat is "fall of the bone" and your liquid is at your desired thickness. Checking it about every 15 minutes at this point.
12. Remove the skin and break the meat off the bone. Break down the meat into more bite sized pieces and stir it all together.
13. You are ready to eat!

If you don't have time to let the beans soak overnight or just plain forgot to do it; you can always hot flash them.