Slow Cooker Lima Beans with Smoked Ham Hocks

Source video by Smokin' & Grillin with AB on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

A soul food pot of lima beans and smoked ham hocks. One pound of dried lima beans is sorted, rinsed and soaked, either overnight in the fridge or with a quick hot soak of 40 to 45 minutes. The beans go into the slow cooker with smoked ham hock, chopped onion, green pepper, garlic powder and black pepper, covered with 6 cups of chicken stock, and cook for 7 hours on Low. The meat falls off the hock, and mashing a cup of beans back in thickens the pot if you want it thicker.

Ingredients

• 1 lbdried lima beans, sorted, discarding any cracked or imperfect beans, then rinsed
• smoked ham hocks
• 1 largewhite onion, roughly chopped
• green bell pepper, chopped
• garlic powder
• black pepper
• 6 cupschicken stock

Method

1. Sort the lima beans, taking out any that are cracked or imperfect, then rinse them in a colander.

2. Soak the beans. Either cover them with water by an inch or two, refrigerate and soak overnight, or hot soak: bring a pot of water to the boil, take it off the heat, add the beans, cover, and leave for about 40 to 45 minutes.

   ~45 min

3. Drain the beans and put them in the slow cooker.

4. Add the green bell pepper, onion, garlic powder, black pepper and smoked ham hocks.

5. Pour in 6 cups of chicken stock. Press the meat down so everything is submerged in the stock.

6. Put the lid on and cook on Low for 7 hours.

   ~420 min

7. The meat should break loose from the hock. Take the bones out and stir the meat through. The pot thickens as it cools. For a thicker result, mash a cup of the beans and stir them back in.

8. Serve the beans and ham hock meat over rice.

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