Rancho Gordo’s Big Juicy White Limas are soooo good… I’ve made a ham and beans for years but never had them as tasty as with these beans.
If you try them you will never go back to any other Lima Bean!

The recipe in its entirety is bottom.

Wash but don’t soak the package of Lima Beans.  Place in large dutch oven or other big pot.

Trim any usable ham bits off the ham hock bone and chop smaller than the Limas.  I cut the skin into large chunks and pop it into the pot knowing I will fish it out later.  Add all parts.

Add the inner leaves/stalks of the celler, being careful to wash them carefully, and cut any strange bits off the bottom of the stalks.  This is often a part of the celery that you toss but I time my cooking of beans or stews so i can use these tender flavorful inner stalks.

Add 1 large Chipotle chili… No other chili will do!  You want that smokey flavor in the beans.

Cover these four ingredients with about 6-inches of cold water (photo left, below).  Bring to a boil then simmer about 1 1/2 hours.

While this is simmering, chop the last three ingredients (red onion, carrot, celery stalk) into bits smaller than the White Lima Beans.  For the carrots this means cut half the entire length before slicing.

When the first ingredients are “done” add the rest of the chopped ingredients (right photo above) and simmer only until they are cooked.  You don’t want to overcook the final ingredients.

I freeze these beans in pint Ball jars; they are so wonderful in the studio for lunches!

RECIPE

* 2 lbs Rancho Gordas White Limas (not soaked)
* Ham Hock, chopped
* inner stalks/leaves of the celery
* 1 large Chipotle Chili

and

* 1 larger red onion, chopped
* 3 large sweet carrots, chopped
* 4 large celery stalk, chopped

If you like you can buy a slice of ham for more ham (I don’t; I want the taste of ham in the beans).

Add salt and black pepper if you like when serving…  But taste before you salt!  You can serve with crusty bread.

Always organic or non-GMO, humanely raised. It matters!

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