Prep Time::5 mins
Cook Time:: 2 hrs 45 mins
Total Time:: 2 hrs 50 mins
Ingredients
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3 thick-cut slices bacon, chopped
1 yellow onion, chopped
3 cloves garlic, sliced
1 teaspoon freshly ground black pepper
6 cups lower-sodium chicken stock, plus more as needed
1 pound dried large lima beans
1 (14 ounce) smoked ham hock
2 fresh or dried bay leaves
2 thyme sprigs
1/2 teaspoon kosher salt
1 teaspoon sherry vinegar
thyme leaves, for garnish
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Place bacon in a large Dutch oven or large pot, and cook over medium heat, stirring occasionally, until crispy, about 8 minutes. Add onion, garlic, and pepper; cook, stirring often, until onion is soft and translucent, about 5 minutes.
Dotdash Meredith Food Studios
Add chicken stock, beans, ham hock, bay leaves, thyme sprigs, and salt; bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer, stirring occasionally, until beans are tender, 2 1/2 to 3 hours, adding stock or water as needed to keep beans covered by about 1/4 inch. Stop adding liquid during last 30 minutes of cooking so beans aren’t too brothy.
Dotdash Meredith Food Studios
Remove ham hock; pick meat, discard hock, and stir meat into beans. Remove and discard bay leaves and thyme sprigs. Stir in sherry vinegar. Divide beans evenly among bowls. Garnish with thyme leaves and additional pepper.
Dotdash Meredith Food Studios