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Bon Appétit

Lima Beans with Ham

3.6

(8)

Dry-cured country ham can be substituted for the hickory-smoked ham called for here.

Test-kitchen tip:

If using country ham, chef Michael Smith recommends soaking it overnight, with one change of water, before using in this recipe.

Recipe information

  • Yield

    Makes 12 servings

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

Preparation

  1. Step 1

    Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth.

    Step 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.

TagsTomatoVegetableLima BeanWhite BeanBean and LegumeHamMeatDinnerBon Appétit
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