Whether you call these butterbeans or large limas, a more apt description might be delicious. These are Sweet Harold's favorite dried bean and whenever he requests them, they're on the week's menu.
A soak overnight in cold water helps with the sometimes unpleasant aspect of enjoying protein and fiber packed dried beans.
The ease of crockpot cooking shines with this recipe.
1 lb. dried butterbeans, rinsed and sorted
water to cover
1 small ham hock
Salt to taste
Place butterbeans in a large bowl and cover with cold water. Cover and refrigerate overnight.
When ready to cook, drain beans, place in a slow cooker and cover with fresh water. Add the ham hock and cover. Set slow cooker to cook on high 4 - 6 hours or low for 6 - 8 hours.
When beans are soft and cooked through, they're done! Taste and add salt if needed. Depending on the saltiness of the ham hock, additional salt may not be needed.
Serve with Lolly's Cornbread