Ingredients:
- 2 pounds Camellia Brand Large Lima Beans (soaked overnight)
- 1 large ham bone
- 1 (8-ounce) hog jowl, diced
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 dried red chili pepper
- 1 teaspoon salt, to taste
- 1/4 teaspoon freshly ground black pepper, to taste
Directions:
- Place the beans in a large stockpot and add 6 cups water, the ham bone, hog jowl, onion, garlic, and chili pepper.
- Slowly bring to a boil over medium-high heat.
- Reduce the heat to low, cover tightly, and simmer for 40 to 60 minutes, stirring occasionally.
- If the beans look dry, add enough water to keep them covered by 1 inch water. The longer the beans simmer, the thicker the broth will become. Do not skim off the fat.
- Salt and pepper to taste.
- Serve with Buttermilk Cornbread.
Note from the author:
Hog jowl comes from the cheek area of the hog and is usually found in the pork section of your grocery, next to the ham, or at a butcher shop. Although it tastes similar to bacon, it has a texture that remains firm during long cooking times. You can use it fresh, cured, or smoked to add richness and flavor to any pot of beans, peas, or greens.
From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).
Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.