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