Lima Beans with Smoked Ham Hocks

3 Smoked Ham Hocks

16oz Packaged Goya Large Lima Beans

1 Small Onion, chopped

1/2 Green Bell Pepper, chopped

1 Stalk Celery, chopped

3 Tbs Margarine or Butter

4 Gal Water

1 Chicken Flavor Bouillon Cube

1 Tbs Garlic Powder

2 Tsp Parsley Flakes

2 Tsp Sugar

1-1/2 Tsp Celery Salt

1/2 Tsp Thyme

1/2 Tsp Black Pepper

Try this traditional Southern dish as a soup or serve the beans and meat over a whole grain like brown rice for a more hearty meal.

Watch VIDEO for step-by-step instructions

1. Add lima beans to a bowl. Separate the good beans from the bad, then discard the bad beans.

2. Add cool water to the bowl of beans, making sure they are fully submerged in water. Store in refrigerator.

3. Rinse ham hocks with cool water.

4. Place a big pot of water over medium heat.

5. Add ham hocks, then cover with a lid leaving a crack on the sides. Cook for 2-1/2 hours.

6. Chop onion, pepper, and celery into small pieces.

7. Drain lima beans, then add to pot with ham hocks.

8. Add onions, peppers, and celery.

9. Add bouillon cube.

10. Add celery salt, garlic powder, sugar, thyme, parsley flakes, and pepper.

11. Add margarine or butter, then stir in well.

12. Cover with a lid leaving a crack on the sides.

13. Cook for 1-1/2 hours or until beans reach your desired level of tenderness.