Janet Bostwick wrote:
>
>I have no idea where I got this recipe. I found it in my computer
>recipe file and tried it for the first time yesterday. I didn't cook
>it down as far as the recipe indicates and we used it for soup. It
>was delicious. I really enjoy the flavor combinations in it.
>
>Southern Creamy Butter Beans
> (Large Lima Beans)
>From the Kitchen of Deep South Dish
>
>1 pound bag of Camellia brand large lima beans
>( soaked the beans overnight)
>Water to cover plus and inch
>1 tablespoon olive or canola oil
>1/2 cup of chopped onion
>1/2 cup of chopped celery
>1/4 cup of chopped carrot
>2 toes of garlic, chopped
>1 teaspoon of thyme
>10 turns of a pepper grinder
>1 to 2 cups of leftover baked ham , roughly chopped
>Ham bone or ham hock, if ya got one
>1 (32-ounce ) carton of chicken stock
>4-6 cups of water
>2 bay leaves
>1/4 cup (1/2 stick) of butter
>2 tablespoons of dried parsley
>Pinch of Cajun seasoning (like Slap Ya Mama )
>(I used Tony Chachere's)
>Couple pinches of kosher salt, or to taste
>Salt may not be necessary, so check first before salting.
>
>Rinse and sort beans, place into stockpot with just enough water to
>cover them, plus about an inch. Bring to a boil, cover and turn off
>the burner. Let soak covered for one hour. Can also simply soak beans
>in water overnight.
>
>Meanwhile, in the bottom of soup pot or Dutch oven, heat the olive oil
>over medium; add the onion, celery, carrots, garlic and sauté until
>tender. Add the thyme and pepper and stir; add the ham chunks and
>continue cooking, stirring occasionally. Toss in the ham bone or ham
>hocks.
>
>Drain the beans, return them to the pot, add the chicken stock and 4
>cups of the water and bay leaves. Bring to a boil, reduce heat to
>medium and continue cooking for about 1 hour. Stir in butter, parsley,
>and a pinch of Cajun seasoning, more or less depending on how spicy
>you want it. Taste and add salt if needed.
>
>Continue cooking on a low simmer an additional 30 minutes to 1 hour,
>or until beans are tender and sauce thickens. Add additional chicken
>stock or water as needed. When beans are tender, taste and adjust
>seasonings as desired; cover and hold on very low.
>
>Serve over hot cooked rice with a side of cast iron skillet cornbread.

When all I want is one or two servings these seasoned beans are an
excellent time saving alternative... I enjoy all the Margaret Holmes
products and keep my larder well stocked:
http://www.margaretholmes.com/produc...eas-and-beans/