Lima Beans with Ham Recipe

Lima Beans with Ham Recipe

  • 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
  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 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.
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