![](data:image/svg+xml;charset=utf-8,<svg height="400px" width="500px" xmlns="http://www.w3.org/2000/svg" version="1.1"/>)
Ingredients:
- 1 (1-pound) package Camellia Brand Green Baby Lima Beans
- 8 cups water
- 2 tablespoons unsalted butter
- 2 cups roughly chopped ham
- 1 cup finely chopped yellow onion
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 2 dried or fresh bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Directions:
- In a large Dutch oven, combine beans and water to cover by 2 inches. Cover and let stand for 8 hours or overnight. Drain well and set beans aside.
- In same pot, melt butter over medium heat. Add ham, and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Using a slotted spoon, remove half of ham, drain on paper towels, and refrigerate.
- Add onion, celery, and garlic to pot, and cook, stirring occasionally, until tender, 7 to 10 minutes. Stir in beans, broth, bay leaves, salt, and pepper. Increase heat to medium-high, and bring to a boil.
- Cover, reduce heat, and simmer, stirring occasionally, until very tender, about 2 hours.
- Top with reserved ham and serve.
This recipe and image are from Taste of the South magazine.
