Ham Hocks with Lima Beans

Simmering meat and beans to tenderness with tomato and tamarind powder creates a hearty, delicious flavor. It’s a perfect dish for the busy homemaker.

Step: 1

Place the lima beans into a large container and cover with several inches of warm water; let stand 1 hour. Drain.

Step: 2

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the ham hocks and return to a boil; cook at a boil for 1 minute. Drain and rinse.

Step: 3

Combine the lima beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chile peppers, tamarind powder, and 3 cups water. Season with salt to taste. Bring the mixture to a boil; reduce heat to medium-low and simmer the soup until the pork is tender and the lima beans are soft and bursting from their skins, about 20 minutes. Add the spinach to the soup and cook until the spinach has just wilted.

Per Serving: 725 calories; protein 46.7g; carbohydrates 25g; fat 48.3g; cholesterol 154.2mg; sodium 493.8mg.

The word “stew” can process to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.