3 lbs dry white large lima hand cleaned (about 6 cups)
2 - 3 medium yellow onions chopped
1 red bell pepper chopped
5 cloves garlic minced
3/4 lb of lean chorizo
2-28 ounce cans of crushed tomatoes
11 ounces of canned green chilies (you can spice them up more with jalapenos)
2 smoked ham hocks
32 ounces of beef, chicken, or vegetable stock
- Cook chorizo until dark brown and spoon out grease.
- Rinse beans DO NOT soak – set aside
- Add onions and garlic – simmer until tender
- Add tomatoes, chilies and ham hocks.
- Add stock and enough water to cover the beans by about 2 inches
- Bring to a boil – slowly boil for about 45 minutes with lid cracked (until ham hocks begin to break down)
- Add beans and stir occasionally at a low boil with the lid cracked.
- Make sure to keep adding water just above the level of the beans as they will take on 1.5 times their original weight and size.
- Slowly boil for about 2.5 to 3 hours (until beans are tender).
- Remove bones of ham hocks and any unwanted rind.
- Salt and pepper to taste (requires very little)
- Recommend serving with sourdough bread
If you leave the lid cracked to allow the beans to breath when they are “sitting”, they have less chance of fermenting and spoiling.
You can also freeze these beans in containers or ‘freezer bags’ for a later meal!