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| 1 | (2-3 pound) piece smoked ham shank or hocks |
| 1 x ca. 450 g | Dried lima beans |
| 2 1/2 ca. 1 Liter | water |
| 1/4 Tasse | Diced salt pork or bacon |
| 3/4 Tasse | carrots diced |
| 3/4 Tasse | onion chopped |
| 3/4 Tasse | celery chopped |
| 3/4 Tasse | potatoes diced |
| 1 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Esslöffel | Chopped parsley (optional) |
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Wash beans and put into water. Soak overnight. Or, bring water to boiling point; add washed beans; boil for 2 minutes only; cover; remove fron heat; allow to stand for 1 hour. (This is equal to 12 to 15 hours soaking in cold water.)
Cook salt pork or bacon until lightly crisp. Add to beans in water. Add vegetables, seasonings and ham shank or hocks. Cover and simmer for about 2 hours. Remove ham shank or hocks. Remove meat from bones; dice and add to soup. Serve hot, garnished with chopped parsley. Yield: 6 to 8 servings.
Soak Beans Overnight
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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