Lima Beans with Ham

• 12 whole black peppercorns
• 6 whole allspice
• 3 large fresh summer savory sprigs
• 2 whole cloves
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 1/2 cups coarsely chopped green tomatoes or unripe red tomatoes
• 5 cups frozen baby lima beans (about 1 1/2 pounds)
• 1 1-pound hickory-smoked ham steak, fat trimmed, meat cut into 1/2-inch dice
• 2 tablespoons Dijon mustard
• 2 tablespoons golden brown sugar
• 2 cups low-salt chicken broth
• 1 teaspoon hot pepper sauce
• 2 tablespoons chopped fresh Italian parsley

1. Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth.
2. Melt butter in heavy large pot over medium-high heat.
3. Add onion and saute until beginning to soften, about 5 minutes.
4. Add tomatoes; saute 3 minutes.
5. Stir in frozen lima beans, ham, mustard, brown sugar, and spice packet.
6. Add broth and boil gently, uncovered, until lima beans are tender and all but 1/2 cup liquid is absorbed, about 25 minutes.
7. Discard spice packet.
8. Stir in hot pepper sauce.
9. Season with salt and pepper.
10. (Can be prepared 8 hours ahead.
11. Cool slightly, then cover with plastic wrap and chill.
12. Rewarm in microwave oven before serving.)
13. Transfer to large bowl; sprinkle with parsley.

black peppercorns, allspice, sprigs, cloves, butter, onion, green tomatoes, beans, ham steak, mustard, golden brown sugar, lowsalt, hot pepper, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/lima-beans-with-ham-108830 (may not work)