Directions: |
Directions:Wash beans and meat thoroughly with water and place in a large pot. Cover beans and meat with water and bring to a boil. Once boiling, sprinkle seasoning salt and pepper in pot, cover with a lid. Cook for an hour to an hour and a half. Regularly check the water level and add more if needed. Close to desired texture, sprinkle more seasoning to desired taste. Serve over white rice.
Hints:
-Avoid adding salt as the smoked meat will release its own salt.
-As often as you add water, add seasoning as well.
-At the last 15-20 minutes of cooking, taste for desired seasoning. Add more water if its too salty.
-Limit stirring to a minimum to avoid breaking beans.
-Can also be made in a slow cooker, but the soup may be thicker and darker in color. |
Personal
Notes: |
Personal
Notes: My grandfather, Da, was my best friend growing up and Mommie’s Lima Beans were one of his favorite meals. Whenever he would spot Mommie wash beans in the sink he would ask, “That’s what you cooking for supper?” and light up like a Christmas tree. His favorite part of the meal was the beans, while mine is the cloudy soup that the beans make. Whenever I would ask Mommie for seconds Da would always say, “Save some for somebody else, Nicey”, (which really meant, wait ‘til I get my seconds). During the week when all the rice was gone, we would eat the left over beans with a piece of white bread. Da has since passed on to a better place, but whenever I get a taste for Mommie’s Lima Beans, I always think of Da and how much he would enjoy the beans I left in the pot.
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