Lima Beans and Ham Hocks

• 1 pound dried lima beans, thoroughly rinsed
• 1 tablespoon vegetable oil
• 1 yellow onion, chopped
• 2 celery stalks, diced
• 2 small carrots, diced
• 8 cups chicken stock (page 91) or water
• 1 ham hock
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish

1. Place the lima beans in the slow cooker.
2. Place a saute pan over medium-high heat and add the vegetable oil.
3. Add the onion, celery, and carrots and saute for about 10 minutes, until lightly browned.
4. Transfer the contents of the pan to the slow cooker and add the water and ham hock.
5. Cover and cook on low for 5 to 7 hours.
6. Remove the ham hock and strip it of as much fat as you can.
7. Return the meat to the pot and continue to cook for 1 hour, until the beans are very tender.
8. Season to taste with salt and pepper.
9. Serve hot, garnished with the parsley.

beans, vegetable oil, yellow onion, celery stalks, carrots, chicken, ham hock, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/lima-beans-and-ham-hocks-380264 (may not work)