Lima Beans with Ham |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 chpped 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 | |
| 1 | Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth. |
| 2 | Melt butter in heavy large pot over medium-high heat. Add onion and saute until beginning to soften, about 5 minutes. Add tomatoes; saute 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. |